© NGV mbH, Photo: TLC Fotostudio

Lentil soup with mettwurst (German cured smoked sausage)

4 portions
30 min
Easy
MC plus
  1. Place the lentils in a saucepan with 500 ml water, or enough to cover them, then place a lid on the pan and leave to soak for 12 hours. (Reserve the water used for soaking.)
  2. When the lentils have finished soaking, clean, peel and roughly chop the carrots and celery. Place all the vegetables in the blender jug and process for 6 seconds/speed setting 8. Peel and halve the onion. Discard the tough, green leaves and cut off the root of the leek. Cut the leek into chunks, then slice in half lengthways. Fan open the layers and rinse under running water. Place the leek and onion in the blender jug and process for 5 seconds/speed setting 8. Pour the sunflower oil into the blender jug and cook the vegetables for 3 minutes/100 °C/roast button until translucent. Add the lentils, the water in which they were soaked and the stock granules to the vegetables in the blender jug and stir well using the spatula. Cook for however long indicated by the instructions on the lentil packet at 90 °C/speed setting 1/reverse button. Ten minutes before the end of the cooking time, slice the sausages in half, add to the blender jug and cook for the remaining time with the rest of the ingredients.
  3. Wash the lovage, pat dry and chop finely. Season the soup with the lovage, marjoram, salt, pepper and white wine vinegar.

Ingredients Send me a list of ingredients by email

  • 300 g brown lentils
  • 2 carrots
  • ¼ celeriac
  • 1 onion
  • 1 leek
  • 1 tbsp sunflower oil
  • 1 tbsp meat stock granules
  • 4 mettwurst sausages
  • 1 tbsp fresh lovage leaves
  • ½ tsp dried marjoram
  • 1 tsp salt
  • pepper
  • 1 tbsp white wine vinegar

Nutritional values

Per portion:

  • calorific value
    2135 kj / 510 kcal
  • protein: 32 g
  • carbohydrates: 44 g
  • fat: 23 g