Lentil soup with sausages and cabbage

soups 603 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Lentil soup with sausages and cabbage
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h. 15 min
  • Calories: -
  • Difficulty: Easy
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Rachel Rae mixes kale with a soup base made from sausages, carrots and potatoes, then adds some white wine for flavor, and finally lentils.

Ingredients

Directions

  1. In a soup pot or large roasting pan, heat 1 tbsp. l. olive oil. Add the minced sausages by breaking them into pieces and fry until golden brown. Add onions, celery, carrots, potatoes, chili peppers, rosemary, garlic, cumin, salt and pepper and cook until tender, 8-10 minutes.
  2. Season the cabbage leaves with a little grated nutmeg and add to the pan with the vegetables, cook until the leaves are slightly dry. Add tomato paste and cook, stirring for 30 seconds, then add white wine. Cook until the liquid is half evaporated and add lentils, broth and water. Bring to a boil, reduce heat, and cook soup until lentils are tender, about 35 minutes. Serve immediately or chill, refrigerate and reheat before serving. Garnish the soup with chopped celery.

Lentil soup with sausages and cabbage



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 h. 15 min
  • Calories: -
  • Difficulty: Easy

Rachel Rae mixes kale with a soup base made from sausages, carrots and potatoes, then adds some white wine for flavor, and finally lentils.

Ingredients

Directions

  1. In a soup pot or large roasting pan, heat 1 tbsp. l. olive oil. Add the minced sausages by breaking them into pieces and fry until golden brown. Add onions, celery, carrots, potatoes, chili peppers, rosemary, garlic, cumin, salt and pepper and cook until tender, 8-10 minutes.
  2. Season the cabbage leaves with a little grated nutmeg and add to the pan with the vegetables, cook until the leaves are slightly dry. Add tomato paste and cook, stirring for 30 seconds, then add white wine. Cook until the liquid is half evaporated and add lentils, broth and water. Bring to a boil, reduce heat, and cook soup until lentils are tender, about 35 minutes. Serve immediately or chill, refrigerate and reheat before serving. Garnish the soup with chopped celery.

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