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Lentil Soup with Mettwurst
Preparation info
- Difficulty
Easy
Appears in
By Merry White
Published 1974
A rich and filling soup, with which you will need only bread, salad, and dessert to make a good lunch or supper. Try it with other sausages or cooking salamis, too. Any uncooked (but smoked) fine-grained sausage may be substituted.
Ingredients
Method
Soak the lentils in water to cover overnight.
The next day, drain the lentils well. Melt the butter in a large saucepan and add the chopped onion, celery, and carrots, then the bay leaves and thyme. Let simmer, covered, for about 15 minutes. Add the bouillon or stock, lentils, and sausage and cook at a gentle simmer for about 2 hours, or until the lentils are tender.
Remove the