Lentil Soup

lentil soup with sausage and vegetables

Makes 3 kg · 469 kcal per serving

Ingredients

• 400 g red lentils
• 1500 g water
• 20 g vegetable oil
• 160 g carrot
• 200 g onion
• 100 g celery
• 400 g canned tomatoes
• 300 g Polish sausage
• 0.5 g ground cumin
• 0.4 g ground coriander
• 4.6 g paprika
• 1.6 g garlic powder
• 40 g lemon juice
• 8 g salt
• 1.6 g black pepper

Method

1. Legume: Rinse the lentils. For the bean swap, soak the beans overnight, then drain and rinse. Put the lentils or beans in a pot with the water and bouillon cube, or the stock, using just enough liquid to cover. Bring to a boil, then simmer until almost tender.
2. Vegetables: Heat the oil in another pan. Sauté the carrot, onion, and celery, or leek, until softened. Add the vegetables to the legume pot, then add the cubed Polish sausage.
3. Finish: If the pot is too wet, pour off some of the cooking liquid before adding the crushed tomatoes. Add the cumin, coriander, paprika, and garlic powder. Simmer another 30–60 min, until the lentils or beans are fully tender. Stir in the lemon juice and season with salt and pepper to taste.