Hooray, autumn is here! It’s finally soup time again! What could be more pleasant than to return home a little frozen after a long walk in the woods and enjoy a wonderfully hot soup or stew? What about slow soup like grandma used to make? Not only does it taste good, it also provides the body with all sorts of important nutrients that strengthen the immune system. We have a recipe for you here that you can use to cook lentil soup yourself – not out of a can and without any flavor enhancers.
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Tip: Lentil soup will keep in a tin can or in a pot in the refrigerator for at least three days. It can also be frozen in portions and can be stored in the freezer for six months.
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Ingredients for Lentil Soup with Bockwurst (serving 4):
- 200 grams of lentils
- 300 grams of potatoes
- 1 bunch of supverts
- 1 liter vegetable broth
- 1 tablespoon butter flavored fried fat
- 1 tablespoon frozen parsley
- 3 tablespoons vinegar
- 4 sausages
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And here’s how the lentil soup is cooked:
1. Wash the greens, peel and cut into thin cubes. Also cut the potatoes.
2. Wash lentils, drain and cook in the broth for 15 minutes.
3. Heat the frying fat in another pot, sauté the potatoes and vegetables in it.
4. Add the lentils with the broth and mix well. Boil 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 vinegar, so that it has a pleasantly sweet and sour taste.
6. Heat the bockwurst in a saucepan and serve with the slow-moving soup.
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Enjoy your meal!
Lenses for lentil stew: peeled or unshelled?
Moreover: Lentils are vegetables and are not only considered particularly nutritious, but also completely healthy. They contain many proteins, fibers, minerals and the traces of iron and fluoride. You can buy them peeled or peeled. Most of the nutrients and flavors are in the peel, so unpeeled lentils are more nutritious and delicious. Peeled lentils, on the other hand, are easier to digest.