Ingredients
200 g smoked sausage (200 g)
150 g smoked bacon (140 g)
200 g red lentils (200 g)
300 g potatoes (300 g)
100 g onion (85 g)
100 g carrot (85 g)
100 g celery stems (85 g)
2 garlic cloves
2 litres of water or broth (4 pints)
2 tablespoons of apple cider vinegar
2 laurel leaves
1 teaspoon of sugar
1/2 teaspoon of ground black pepper
Salt to taste
Guidelines
Prepare the ingredients:
Cut the bacon and sausages into small bars. Cut the potatoes into dice and chop the onion, carrot and celery. Chop the garlic.
Rinse the lenses:
Rinse the red lenses with cold water and drain them well.
Cook the bacon and sausages:
Heat a large saucepan over medium heat. Add the bacon and make it come back for 3 minutes until it starts to brown. Add the chopped sausages and make them come back for an extra minute.
Add the vegetables:
Add the chopped onion, carrot and celery to the sauserole. Cook over medium heat for 3 minutes, stirring constantly. Add the minced garlic and fry for an extra 1 minute.
Add the potatoes and lentils:
Incorporate the diced potatoes and the rinsed lentils. Pour 2 litres of water or broth. Bring the mixture to the boil, then skim any foam that forms on the surface.
Simmer the soup:
Reduce the fire to soft, add the laurel leaves and stir. Cover the saucepan with a lid and simmer for 15 minutes.
Season the soup:
After 15 minutes, add the cider vinegar, sugar, ground black pepper and salt to taste. Mix well and allow to cook for an additional 3 minutes on a low heat.
Allow the soup to stand:
Turn off the heat and leave the soup, covered, for 15 minutes to allow the flavors to mix.
Serve:
Serve the soup with lentils and hot sausages, packed with freshly chopped grasses such as parsley or chives.
Cooking tips
Bacon and sausages: use thick cut smoked bacon and your favorite smoked sausages for a better flavor.
Lenses: You can replace red lenses with yellow lenses. If you use green or brown lentils, increase the cooking time as it takes longer to soften.
Broth: For a richer flavor, use chicken broth, beef or vegetables instead of water.
Additional flavourings: add leeks, celery-rave or Worcestershire sauce for a more intense flavor.
Nutritional benefits
Proteins: Lentils and smoked meat are a good source of protein, essential for muscle repair and growth.
French: Fibers: Lentils are rich in dietary fiber, which promote digestive health.
Vitamin: Soup vegetables provide a variety of vitamins and minerals, including vitamin C and potassium.
Nutritional information
This recipe contains meat and is not suitable for vegetarians or vegans.
To make the dish gluten-free, make sure that the sausages and broth used are free of gluten-containing ingredients.
Nutritional information (per portion, based on 6 portions)
Calories: Approximately 300 kcal
Protein: 15 grams
Carbohydrates: 25 grams
Lipids: 15 grams
Fibres: 6 grams
Storage
Refrigeration: Store the leftovers in a sealed container in a refrigerator for up to 3 days.
Freezing: The soup can be frozen for up to 3 months. Thaw it in the refrigerator and warm it up on the stove before serving.
Why you’re going to love this recipe
Rich flavour: The combination of smoked meats, lentils and vegetables creates a rich and satisfying soup.
Comfortable: perfect for cold days, this soup is hearty and nourishing.
Easy to prepare: with simple ingredients and simple steps, this soup is easy to prepare.
Versatile: customize the recipe with your favourite vegetables and seasonings.
Conclusion
This hearty lentil soup with smoked sausage and bacon is a comforting and tasty dish that will certainly become a favorite in your home. With its rich broth, soft lentils and tasty smoked meats, it is the perfect meal to warm you on a cold day. Serve it hot, packed with fresh herbs, for a delicious and satisfying meal, easy to prepare and full of flavor.
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