Hurray, autumn is here! It’s finally soup time again! What could be better than returning home a little frozen after a long walk in the woods and enjoying an amazingly warm soup or stew? How about the lentil soup Grandma used to make? Not only does it taste good, but it also provides your body with all kinds of important nutrients that boost your immune system. Here are some recipes you can use to make your own lentil soup. Without cans or spices.
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tip: Lentils soup can be stored in a can or pot in the refrigerator for at least 3 days. It can also be partially frozen and can be stored for up to 6 months in the freezer.
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Ingredients for Lentil Soup with Bockwurst (serves 4):
- 200 g lentils
- 300 g potatoes
- 1 bunch of soup herbs
- 1 liter vegetable broth
- 1 tbsp buttery fried fat
- 1 tbsp frozen parsley
- 3 tablespoons vinegar
- 4 sausages
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And this is how to cook lentil soup.
1. Wash the herbs, peel them and chop them finely. Dice the potatoes too.
2. Wash and drain the lentils and boil them in stock for 15 minutes.
3. In another pot, heat the oil and fry the potatoes and vegetables.
4. Add the lentils to the broth and mix well. Boil for 10 minutes.
5. Add parsley to the soup. Season the soup with vinegar, pepper and salt. Sugar is added to the soup to neutralize the vinegar, giving it a pleasant sweet-sour taste.
6. Heat abalone in a pot and serve with lentil soup.
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Lentils for lentil stew: peeled or unpeeled?
By the way: Lentils are legumes and are considered particularly nutritious as well as healthy. They contain a lot of protein, fiber, minerals and trace elements iron and fluorine. You can buy it peeled or unpeeled. Most of the nutrients and taste are in the skin, so unpeeled lentils are more nutritious and tastier. Peeled lentils, on the other hand, are easier to digest.