Lentil soup with bacon and sausage

Name: Lentil soup with bacon and sausage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Carrots; 1 Onion; 2 Garlic cloves; 100 g streaky bacon; 4 TABLESPOONS Oil; 300 g green Le Puy lentils; 1 can(s) (425 ml) chunky tomatoes; 1 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Chef's sausages (à approx. 75 g); 1/2 bunch flat leaf parsley; 2-3 TABLESPOONS White wine vinegar

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Carrots
1 Onion
2 Garlic cloves
100 g streaky bacon
4 TABLESPOONS Oil
300 g green Le Puy lentils
1 can(s) (425 ml) chunky tomatoes
1 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Chef's sausages (à approx. 75 g)
1/2 bunch flat leaf parsley
2-3 TABLESPOONS White wine vinegar

Directions

1
Peel carrots and onion. Cut both into fine cubes. Peel garlic and chop finely. Cut bacon into fine cubes. Heat oil in a large pot. Fry the bacon and onion until golden brown.
2
Wash the lentils, drain and put them in the pot with the carrots, garlic and tomatoes. Bring to the boil. Pour in the broth. Season with salt and pepper. Add sausages and simmer for about 30 minutes at medium heat.
3
In the meantime, chop parsley finely except for a few leaves for garnishing and add to the lentil soup. Season to taste with salt, pepper and vinegar. Take the sausages out of the soup and cut them into slices.
4
Add to the soup again and serve.