Lentil soup with sausage
Ingredients:
150 g green lentils, dried
1200 g of water
120 g onion, cut into pieces
100 g celery root, cut into pieces
100 g carrots, cut into pieces
200 g potatoes, cut into pieces
1 tablespoon of white wine vinegar
½ teaspoon of salt
3 teaspoons of vegetable stock concentrate, made in TM or 3 vegetable stock cubes (per 0.5 l)
200 g sausage, cut into slices (e.g. Frankfurters or Chorizo)
The method of preparation
Soak the lentils in 1200 g of water and set aside for approx. 8 hours.
Place onion, celery, carrot and potatoes into mixing bowl and chop 5 sec/speed. 5. Use a spatula to scrape the ingredients down the sides of the mixing bowl.
Add lentils with water, vinegar, salt and vegetable broth concentrate and cook 28 min/100°C//speed. 1. After 12 minutes, instead of the measuring cup, place the basket on the mixing bowl lid.
Place sausage in mixing bowl and heat 3 min/90°C//speed. 1.
Serve immediately after preparation.