Entree: Germany – Saxony – Sächsische Linsensuppe (Hearty Saxon lentil soup with smoked sausage, bacon, and root vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 cup (200 g) dried brown lentils
- 6 cups (1.4 L) beef or vegetable stock
- 2 smoked sausages, approx. 6 oz (170 g) each, sliced (such as Bockwurst or Räucherwurst)
- 4 oz (115 g) smoked bacon, diced
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, finely chopped
- 2 carrots, sliced
- 1 parsnip or parsley root, sliced
- 1 medium potato, peeled and diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp (5 ml) dried marjoram
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) black pepper
- 1 tbsp (15 ml) red wine vinegar or apple cider vinegar
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Rinse the lentils in cold water and pick out any debris. Set aside.
2. In a large pot over medium heat, warm the oil. Add the diced bacon and cook until it begins to render fat and brown, about 4 minutes.
3. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4. Add the sliced smoked sausage and cook briefly to brown the edges, about 2 minutes.
5. Add the lentils, carrots, parsnip (or parsley root), potato, bay leaf, marjoram, stock, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
6. Simmer uncovered for 30–40 minutes, stirring occasionally, until the lentils and vegetables are tender. Skim any foam from the surface as needed.
7. Remove and discard the bay leaf. Stir in the vinegar and chopped parsley. Adjust seasoning with additional salt and pepper to taste.
8. Serve hot with slices of crusty bread and, if desired, additional sausage on top.