Hearty Lentil Soup with Smoked Sausage

Lista de la compra

1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
250g dried brown or green lentils, rinsed
2 medium potatoes, peeled and diced
1.2 liters vegetable or beef stock (made from cubes)
1 smoked sausage (rookworst), sliced into 1cm rounds

Básicos de despensa— probablemente ya los tengas

1 tbsp olive oil
1 dried bay leaf
1 tsp dried thyme
Salt and freshly ground black pepper

Preparación

Prep the Veggies

Finely dice the onion, carrots, and celery. Peel and dice the potatoes into bite-sized cubes.

Sauté the Base

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the minced garlic and cook for another 1 minute until fragrant.

Simmer the Soup

Add the rinsed lentils, diced potatoes, bay leaf, and dried thyme to the pot. Pour in the stock and stir well to combine. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25 to 30 minutes, or until the lentils and potatoes are completely tender.

Add the Sausage

Stir in the sliced smoked sausage (rookworst) and let it simmer uncovered for another 10 minutes. This heats the sausage through and allows its rich, smoky flavor to infuse the broth. If the soup becomes too thick, splash in a little water.

Finish and Serve

Discard the bay leaf. Taste the soup and season with salt and pepper to your liking. Ladle into deep, warm bowls and serve.

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