Sausage and Lentil Soup

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Serves 4

Ingredients

• 15 ml olive oil
• 300 g smoked sausage (sliced into rounds)
• 1 onion (chopped)
• 2 carrot (diced)
• 2 garlic cloves (minced)
• 250 g brown lentils (rinsed)
• 1 l vegetable broth
• 1 bay leaf
• 2 g thyme (dried)
• 15 ml red wine vinegar
• salt
• black pepper

Steps

1. Heat olive oil (15 ml) in a large pot over medium. Add smoked sausage (300 g) and cook until browned, ⏲ 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add onion (1), carrot (2), and garlic cloves (2). Cook, stirring occasionally, until softened, ⏲ 5 minutes.
3. Add brown lentils (250 g), vegetable broth (1000 ml), bay leaf (1), and thyme (2 g). Bring to a boil, then reduce heat and simmer, partially covered, until the lentils are tender, ⏲ 25–30 minutes.
4. Return the sausage to the pot and simmer another ⏲ 5 minutes to heat through. Remove the bay leaf.
5. Stir in red wine vinegar (15 ml) and season with salt and black pepper to taste. For Cozy: serve a bowl before the vinegar goes in, or go light on added pepper.