Hearty Lentil Soup with Sausages

Wintertime is soup or stew time. When it gets colder outside, there is nothing better than a warming soup or a hearty stew.

In today’s post, I’ll show you a simple recipe for a hearty lentil soup with wieners & Mettwurst sausages. Have fun cooking! 🙂




Cooked/Baked today: Hearty Lentil Soup with Sausages
Difficulty: Medium
Preparation Time: 24 hours (ink. soaking time for lentils)
Category: Main Dishes, Soup & Stew Recipes, Wintertime Recipes, Hearty Dishes
Our Recipe rating:

Ingredients for 8 servings:

• 500 grams brown lentils
• 500 grams potatoes
• 1 bunch mirepoix (carrots, celeriac & leek)
• 2 – 3 onions
• 100 grams smoked bacon
• 4 Mettwurst sausages
• 4 wiener sausages
• A handful of fresh parsley
• 1 tablespoon dried thyme
• 1 tablespoon dried marjoram
• 2 – 3 bay leaves
• 1 tablespoon mustard
• Red wine vinegar
• Salt & pepper
• Oil for frying

Required kitchen gadgets, helper & preparations:

• Mixing bowl or large pot to soak lentils
• Large pot for lentil soup

Instructions:




…preparations:

Put brown lentils in a large pot or mixing bowl, add 3 liters of water & allow lentils to soak overnight covered with a lid or cling film. Peel and slice carrots. Cut leek into rings. Peel onions & coarsely chop. Peel and dice potatoes & celery. Cut bacon into strips or small cubes.

…for the lentil soup:

Heat up a large pot adding a dash oil & fry bacon for about 2 – 3 minutes over medium heat until brown and crispy while stirring occasionally. Next, add the prepared vegetables to the pot and brown for another 3 – 4 minutes, stirring from time to time.




If that’s done pour in lentils along with soaking water, give everything a good stir & then season the soup with a tablespoon each of dried thyme & marjoram as well as 2 – 3 bay leaves. Afterwards bring the soup to a boil & then allow to gently simmer for about 45 – 50 minutes over low to medium heat.

While the soup is cooking cut 4 Mettwurst sausages & 4 wieners into thin slices, also finely chop a handful of fresh parsley & set both aside until further use.




10 minutes before end of cooking time, add the sausages to the soup and simmer for the rest of the time. Season the soup with a good dash of red wine vinegar, 1 tablespoon mustard & a generous pinch of salt & pepper. Finally stir in the chopped parsley & then remove soup from heat and serve. I wish you lots of fun cooking 😉

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):