Quick recipe: slow soup with sausages

What can you cook today? Slow soup.

of Ute Bruehl

Enough of that glutema. After the holidays it can be simple again home cooking you are. This slow soup is relatively quick for you legumes no need to soak overnight first. You need about 20 minutes to prepare the soup. The stew should then continue boiling for 30 to 40 minutes.

Ingredients:

Root vegetables (about 3 carrots, 1 yellow beet, 1/2 celery and 1/2 leek)

1 strain

150 g Hamburger bacon, cut

3 tablespoons oil

2 tablespoons tomato pulp

1/2 l vegetable soup

275 g Le Puy lenses

tastes:

thyme

Salt pepper,

Balsamic vinegar

As an insert – optional – Frankfurter or Debreziner

Preparation:

Rinse the lentils in a hair sieve. Wash and cut the root vegetables. Peel the onions and finely chop them. Heat the oil in a large saucepan, add the bacon and sauté for 3 to 4 minutes.

Add the vegetables and sauté for another 3 to 4 minutes. Turn often so that the vegetables do not stick.

Add the tomato pulp, roast briefly and defrost with a good half liter of water. Never add soup or salt – otherwise the lentils will not grow far. Add fresh thyme and cook for half an hour.

When the lentils are soft, pour in the soup. Refine with salt, pepper and balsamic vinegar. Moreover, the LePuy lenses are firmer and less floury than other lenses.

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