Lentil Soup with Kassler and Kohlwurst

Ingredients

• 150 g brown mountain lentils
• 100 g bacon
• 1 onion (diced)
• 1 garlic clove (finely chopped)
• 2 carrots
• 300 g potatoes (firm-cooking)
• 1 leek
• 1 tbsp oil
• 2 cloves of peppercorns
• 1 bay leaf
• Salt
• pepper (ground)
• 1 l beef broth
• 200 g kohlwurst
• 200 g kassler (boneless)

Instructions

1. 1.

   Rinse the lentils in a sieve under cold water. Cover them with fresh water in a bowl and let soak overnight. Drain well in a sieve the next day.

2. 2.

   Peel and slice carrots and potatoes into rounds or cubes. Clean, wash, and cut leek into rings. Heat oil in a pot, sauté bacon, onion, and garlic until translucent. Add carrots, potatoes, and leek and continue to sauté. Add peppercorns and bay leaf. Pour in broth and sprinkle lentils; bring everything to a boil, reduce heat, and simmer for about 45 minutes. Remove the peppercorns and bay leaf.

3. 3.

   Slice the sausage and dice the kassler, then add them to the soup. Simmer for 5 more minutes, season with salt and pepper. Ladle the soup onto plates and serve.