Ingredients with Measurements:
- 4 Thüringer Rostbratwurst sausages
- 1 cup dried green lentils
- 4 cups chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley for garnish
Special equipment needed:
- Large soup pot
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Rinse the lentils and soak them in cold water for at least 1 hour.
2. In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the drained lentils, bay leaf, thyme, paprika, and broth to the pot. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, until the lentils are tender.
4. While the soup is simmering, cook the Thüringer Rostbratwurst sausages in a separate pan until browned on all sides.
5. Remove the sausages from the pan and slice them into bite-sized pieces.
6. When the lentils are tender, remove the bay leaf from the soup and discard. Use an immersion blender or transfer the soup to a blender and puree until smooth.
7. Add the sliced sausages to the soup and simmer for an additional 5-10 minutes, until heated through.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 1 hour (including soaking time for lentils)
Cooking time: 45 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 21g
Carbohydrates: 32g
Protein: 25g
Fiber: 12g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of sausage you prefer, such as bratwurst or kielbasa.
- If you don't have dried lentils, you can use canned lentils instead. Drain and rinse them before adding to the soup.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use beef or pork broth instead of chicken or vegetable broth for a richer flavor.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Soaking the lentils before cooking will help them cook faster and more evenly.
- Be sure to remove the bay leaf before pureeing the soup, as it can be tough and unpleasant to eat.
- If you don't have an immersion blender, be careful when transferring the soup to a blender. Let it cool slightly before blending and blend in batches if necessary.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with a crusty bread or rolls for dipping in the soup.
- A side salad or roasted vegetables would also pair well with this soup.
Suggested side dishes:
- Crusty bread or rolls
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Thüringer Rostbratwurst is a traditional German sausage made from pork and beef. It is named after the Thuringia region of Germany, where it originated.
Flavor profiles:
This soup is hearty and savory, with a rich and meaty flavor from the Thüringer Rostbratwurst and a slightly smoky flavor from the paprika.
Serving suggestions:
This soup makes a great main course for a cozy winter dinner. Serve with a side salad or roasted vegetables for a complete meal.
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Region: German