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Lentil and Bratwurst soup

All over Europe it’s traditional to eat lentil soup with pork on New Year’s Day. This Lentil and Bratwurst soup  is truly European fusion soup – made with German sausage, French lentils, Italian Cabbage and Spanish spices, cooked in Middle European way. Serve it with crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 1 carrot
  • 1 sweet potato
  • 1 tsp dried oregano or marjoram
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 cup of lentilles vertes or Puy lentils
  • 1 Tbsp tomato purée
  • 1 bay leaf
  • 1.5 litre stock
  • 2 cup shredded savoy cabbage or cavolo nero or kale
  • 2 Tbsp chopped parsley
  • Dash of cider vinegar or lime juice

Method
 

  1. Finely chop the onion and garlic. Peel then dice the carrot and sweet potato.
  2. Heat 1 Tbsp oil in a large pan, then gently soften the onion and garlic. Add the carrot and sweet potato bits, sauté for a 5 minute then add the lentils, paprika, cumin and oregano. Stir in the tomato purée, then add the stock and bay leaf. Bring to the boil and cook for 20 minute, until the lentils are tender.
  3. Cut the bratwurst into rings and add to the soup (if it’s too thick, add more stock).
  4. Cook for 8 minutes then add the shredded or sliced cabbage. Cook for 5 minutes.
  5. Add the parsley, some ground pepper and a dash of vinegar just before serving.