Lentil Bacon Soup with Sausage in Mini Bread

Ingredients

• 200 g brown lentils
• 1 Carrot
• 1 onion
• 100 g Celery Root
• 1 green bell pepper
• 200 g starchy potatoes
• 2 tbsp Vegetable oil
• 600 ml Meat broth
• 1 bay leaf
• 250 g pork sausage
• 100 g bacon cubes
• Salt
• ground black pepper (freshly ground)
• 1 tbsp White Wine Vinegar
• 4 small bread loaves (about 250 g each)

Instructions

1. 1.

   Soak the lentils overnight. Peel and finely chop the carrot, onion, and celery root. Wash the bell pepper, halve it, remove seeds, and cut into strips. Peel the potatoes and dice them small.

2. 2.

   Heat the oil in a pot, sauté the carrot, onion, and celery root until translucent. Add the diced potatoes and deglaze with meat broth. Drain the soaked lentils and add to the soup. Toss in the bay leaf and let simmer gently for 30-40 minutes, stirring occasionally.

3. 3.

   Slice the sausage lengthwise into thin rounds and add it along with bacon cubes and bell pepper strips about 15 minutes before the soup is done. Season with salt, pepper, and vinegar at the end.

4. 4.

   Remove the bay leaf. Cut a lid from each bread loaf and hollow out the center. Fill the loaf with the hot soup, place the lid on top, and serve immediately.