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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.
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