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Cut the smoked sausage and bacon into bite-sized pieces.
Peel and dice the potato into small cubes.
Chop the onion, carrot, and celery stalks into small pieces.
Mince the garlic.
2. Sauté the Meat:
In a large pot, heat a little oil over medium heat. Add the smoked sausage and bacon. Cook until they’re browned and crispy, about 5-7 minutes. Remove them from the pot and set them aside.
3. Cook the Vegetables:
In the same pot, add the onion, carrot, celery, and garlic. Sauté for about 5 minutes until the vegetables soften.
4. Add Lentils and Broth:
Stir in the red lentils, potato, and the cooked sausage and bacon. Add the water or broth (2 liters) to the pot. Bring to a boil, then reduce the heat to a simmer.
5. Season the Soup:
Add the bay leaves, apple vinegar, and sugar. Stir everything together, and let the soup simmer for about 30-40 minutes, or until the lentils and potatoes are tender.
6. Adjust the Seasoning:
Taste the soup and adjust the seasoning as needed. Add salt and pepper to taste.
7. Serve:
Remove the bay leaves before serving. Serve the Linsensuppe hot with a slice of crusty bread or a side salad.
Serving and Storage Tips:
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