Hurray, autumn has arrived! It’s finally time for soup again! What could be nicer than coming home slightly frozen after a long walk in the forest and enjoying a wonderfully warm soup or stew? How about lentil soup like grandma used to make? Not only does it taste damn good, but it also provides the body with various important nutrients that boost the immune system. We have a recipe for you, by which you can cook lentil soup yourself – not from a can and without flavor enhancers.
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Advice: Lentil soup will keep in a can or pot in the refrigerator for at least three days. It can also be frozen in portions, and it can stay in the freezer for six months.
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Ingredients for lentil soup with bockwurst (4 servings):
- 200 grams of lentils
- 300 grams of potatoes
- 1 bunch of greens for soup
- 1 liter of vegetable soup
- 1 tablespoon of butter-flavored baking butter
- 1 tablespoon of frozen parsley
- 3 tablespoons of vinegar
- 4 sausages
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And this is how to cook lentil soup:
1. Wash, peel and cut the greens for the soup into small cubes. Also cut the potatoes into cubes.
2. Wash the lentils, drain and cook in the broth for 15 minutes.
3. In another pot, heat the fat from frying, sauté the potatoes and vegetables in it.
4. Add the lentils with the soup 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 much so that it has a pleasant sweet-sour taste.
6. Heat the bockwurst in a pot and serve with the lentil soup.
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Enjoy your meal!
Lentils for lentil stew: peeled or unpeeled?
By the way: lentils are a legume and are considered not only particularly nutritious, but also healthy in all aspects. They contain a lot of proteins, fibers, minerals and trace elements of iron and fluorine. You can buy them peeled or unpeeled. Most of the nutrients and flavor are in the shell, so unpeeled lentils are more nutritious and tastier. On the other hand, shelled lentils are easier to digest.