Lentil Soup with Sausages

Ingredients

• 300 g split lentils
• 100 g celery sticks
• 250 g waxy potatoes
• 100 g carrots
• 1 onion
• 1 l vegetable stock
• 1 bay leaf
• 2 tbsp butter
• 2 tbsp wheat flour Type 1050
• 300 g sausages (Krakauer or Mettenden)
• Salt
• Pepper
• 2 tbsp wine vinegar

Instructions

1. 1.

   Wash and drain the lentils. Peel, wash, trim and dice the celery, potatoes, carrots and onion.

2. 2.

   Bring the vegetable stock to a boil. Add the diced vegetables, drained lentils and bay leaf. Cover and simmer over low heat for about 30 minutes, stirring occasionally and adding more stock if needed.

3. 3.

   Melt the butter in a small pot, stir in the flour and cook until lightly browned. Take some of the cooking liquid from the lentils and whisk it into the roux (watch out for splattering!). Stir this mixture back into the lentil soup along with the sausages and let simmer uncovered on low heat for another 10–15 minutes so the soup thickens slightly.

4. 4.

   Stir occasionally and add more stock if necessary. Before serving, cut the sausages into pieces as desired. Season with salt, pepper and vinegar, then serve the lentil soup with sausages.