Lentil-potato soup with Vienna sausages

Name: Lentil-potato soup with Vienna sausages
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 400 g Potatoes; 200 g Carrots; 3 TABLESPOONS Oil; 2-3 Bay leaves; 1/2 l Vegetable broth (instant); 2 Vienna sausage (approx. 100 g each); 1/2 bunch Parsley; 1 can(s) (850 ml) Lentils with soup greens; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 pinch Sugar; 2-3 TABLESPOONS White wine vinegar; 75 g Herbs crème fraîche

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
400 g Potatoes
200 g Carrots
3 TABLESPOONS Oil
2-3 Bay leaves
1/2 l Vegetable broth (instant)
2 Vienna sausage (approx. 100 g each)
1/2 bunch Parsley
1 can(s) (850 ml) Lentils with soup greens
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 pinch Sugar
2-3 TABLESPOONS White wine vinegar
75 g Herbs crème fraîche

Directions

1
Peel and chop the onion. Peel, wash and roughly dice the potatoes and carrots. Clean, wash and roughly dice the carrots. Heat the oil in a pot, fry the onion, potatoes, bay leaf and carrots briefly. Deglaze with broth, bring to the boil, cover and cook over medium heat for about 15 minutes.
2
In the meantime cut the sausages into slices. Wash parsley, dab dry and chop. Add lentils and sausages to the soup, bring to the boil and cook for another 5 minutes. Season to taste with salt, pepper, sugar and vinegar. Serve the soup sprinkled with a dash of herb crème fraîche and parsley