Ruhr Area Lentil Soup with Sausages

A hearty Ruhr-area style lentil soup with potatoes, vegetables, Wiener sausages and a generous splash of vinegar. It is served with bread or bread rolls and tastes even better the next day.

By Beeny · 5 servings · 35 minutes

Ingredients

• 500 g brown lentils
• 2 l liters water
• 2 Stück vegetable stock cubes
• 500 g starchy potatoes
• 3 Stück carrots
• 200 g celeriac
• 2 Stück stalks leek
• 1 Stück onion
• 2 Stück garlic cloves
• 2 Stück bay leaves
• 1 TL marjoram, dried
• 2 EL cooking oil
• 5 Stück Wiener sausages
• 1 EL hot mustard
• 3 EL apple cider vinegar
• 1 Prise pinch dried chili flakes
• salt to taste
• pepper to taste

Method

1. Finely dice the onion and chop the garlic. Peel the carrots, celeriac and potatoes and cut them into small cubes. Clean the leek, halve it lengthwise and cut it into thin rings.
2. Heat the oil in a pressure cooker and sweat the onion and garlic until glassy. Add the carrots, celeriac and half of the leek and sauté briefly.
3. Rinse the lentils briefly, then add them to the pot with water, vegetable stock cubes, bay leaves and marjoram. Close the lid and cook under pressure for about 8 minutes. Then release the pressure.
4. Add the potato cubes to the soup and simmer without the lid for another 10 minutes, until soft. Remove the bay leaves.
5. Score the Wiener sausages diagonally, place them in the soup and let them heat through for 5 minutes without boiling again.
6. Stir in the remaining leek shortly before serving. Season generously with mustard, vinegar, chili flakes, salt and pepper, and serve hot.