Linseneintopf mit Kartoffeln, Gemüse, Speck und Würstchen | Linsensuppe

Rinse the lentils and soak them if necessary.

Peel and dice the potatoes and onions.

Chop the soup vegetables (Suppengrün) into small pieces.

In a large pot, sauté the diced onions and speck until the onions are translucent.

Add the chopped soup vegetables and potatoes to the pot and stir.

Add the rinsed lentils and pour in the broth.

Season with salt and black pepper to taste.

Bring to a boil, then reduce heat and simmer until lentils and potatoes are tender.

Add the sausages and cook until heated through.

Finish with a splash of apple vinegar and garnish with parsley before serving.

Equipment Needed

Dietary