Hooray, fall here! It’s soup time again! What could be nicer than coming home a little frozen after a long walk in the woods and enjoying a great warm soup or stew? What about the lentil soup she used to make like Grandma? Not only does it taste good, but it also supplies the body with all kinds of important nutrients that strengthen the immune system. Here we have a recipe that you can use to make your own lentil soup – not out of the can and without any flavor enhancers.
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advice: Keep lentil soup in a can or in a saucepan in the refrigerator for at least three days. It can also be frozen in portions and can be kept in the freezer for up to six months.
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Ingredients for Lentil Soup with Bucwurst (4 servings):
- 200 grams of lentils
- 300 grams of potatoes
- 1 handful of vegetable soup
- 1 liter vegetable broth
- 1 tablespoon butter-flavored frying fat
- 1 tablespoon frozen parsley
- 3 tablespoons vinegar
- Sugar
- pepper
- salt
- 4 sausages
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Here is how to cook lentil soup:
1. Wash the soup greens, peel and cut into small cubes. Cut the potatoes into cubes too.
2. Wash the lentils, drain and cook in the broth for 15 minutes.
3. Heat frying fat in another saucepan, fry potatoes and vegetables in it.
4. Add the lentils with the broth and mix well. Simmer for 10 minutes.
5. Add parsley to the soup. Season the soup with vinegar, pepper and salt. Sugar is added to the soup to neutralize the vinegar, so that it has a pleasant sweet and sour taste.
6. Heat the butter in a saucepan and serve with lentil soup.
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enjoy your meal!
Lentils for lentil broth: peeled or unpeeled?
By the way: lentils are a legume and are considered not only particularly nutritious, but also healthy in all respects. They contain a lot of protein, fiber, minerals, trace elements iron and fluorine. You can buy them peeled or unpeeled. Most of the nutrients and flavors are in the peel, so unpeeled lentils are more nutritious and flavorful. On the other hand, peeled lentils are easier to digest.