Thick Red Lentil Soup
6 servings
60 minutes
Thick red lentil soup is a rich and aromatic dish inspired by German culinary traditions. Its rich flavor comes from the combination of smoked bacon, hunter sausages, and spices like cumin, paprika, and allspice. This soup is especially valued for its nutritional and warming properties, making it an ideal choice for cold days. Red lentils give the soup a pleasant creamy texture while sweet peppers add a hint of freshness. It is served with sour cream that softens the dish's spiciness and adds tenderness. This soup is not only hearty and tasty but also rich in protein, making it beneficial for those who appreciate nutritious and balanced meals.
1
We are making broth. Grate the carrot on a coarse grater, chop the celery, and add to boiling water. Add bay leaf and cumin. Cook on medium heat for 10 minutes.
- Carrot: 2 pieces
- Celery: 3 stems
- Bay leaf: 3 pieces
- Cumin: 1 tablespoon
2
At this time, fry the finely chopped onion and bacon in vegetable oil. Bring to a golden crust, then add the sausages, minced garlic, and diced sweet pepper. After a couple of minutes, add freshly ground allspice and chili pepper, as well as paprika. Salt to taste. Continue cooking on low heat for about 5 minutes.
- Vegetable oil: to taste
- Onion: 1 piece
- Smoked bacon: 200 g
- Hunter's sausages (kabanosy): 3 pieces
- Garlic: 4 cloves
- Red sweet pepper: 1 piece
- Ground black pepper: to taste
- Chili powder: 0.5 tablespoon
- Ground paprika: 2 tablespoons
- Salt: to taste
3
Add lentils (washed with cold water) to the broth. Cook for 20-30 minutes over medium heat.
- Red lentils: 300 g
4
Now mix the sauté and broth. Cook for another 20 minutes on low heat with the lid on. Add salt to taste.
- Salt: to taste
5
Let it sit for at least half an hour. Serve with sour cream.
