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Lentil Soup with Smoked Meats
Instructions
I get the ingredients ready. The red lentils can be replaced with green ones – the method stays the same. If the sausage has an edible casing, there is no need to remove it; I just rinse the sausage under running water. Thyme is the same as savory. If you like, you can use it either fresh or dried.
Straight away I set a pot with the olive oil over the heat.
While it heats up, I finely chop the potatoes (so they cook faster).
I drop them into the pot.
At this point I can turn my attention elsewhere and dice the carrots and onion into small cubes.
Once I can smell the frying potatoes, I give them a stir.
Right away I add the freshly chopped vegetables to them.
On top I place a piece of butter – it gives the dish a creamy flavour. I add no other fat, because the smoked sausage will go in as well and will also release a certain amount of fat.
Meanwhile I cut the sausage into cubes or rounds (the hunting sausages).
As soon as it is cut, I transfer it to the pot.
I stir all the components together.
I rinse the lentils.
I tip them into the common pot.
I stir everything again. If you like, add seasonings and spices.
Straight away I pour in the water. You can adjust the thickness of the soup at this point, but it really shouldn't be made thin – lentil soup should be thick. So 1.5 litres of boiling water is enough for this amount.
As soon as the water is poured in, foam starts to form – I remove it, lifting it out with a spoon or slotted spoon.
I salt the soup to taste, bearing in mind that the smoked meats are already salty.
I leave it to simmer under a lid over the lowest heat for 15 minutes. As a result the soup turns out thick and aromatic, just as it should be.
The lentil soup with smoked meats is ready. I serve it only hot. It is lovely with sour cream, fresh herbs and toasted white bread. The potatoes and lentils have cooked down well, become soft, and some of it has turned to purée. Against that backdrop the smoked sausages are especially appetising – do give it a try. Enjoy your meal!
Tips
- 1
Frying the potatoes is the "secret" to aroma. Cooking them straight away makes the soup watery and bland. A light fry of the potatoes in oil gives a deep, tasty base.
- 2
Red lentils are the "secret" to speed. Green lentils take 40 minutes to cook and stay firm when done. Red lentils break down in 15 minutes and thicken the soup.
- 3
Going light on salt is the "secret" to balance. The smoked meats already contain salt. Salt carefully after it comes to a boil and you have tasted it, and the soup won't be over-salted.
- 4
Simmering under a lid is the "secret" to thickness. A vigorous boil cooks the lentils down to a purée. Gentle heat under a lid for 15 minutes keeps the lentils in shape and lets the soup thicken properly. The same principle works in other kinds of hearty soups.
FAQ
Which smoked meats should I choose? +
The ideal choice is good-quality cervelat plus hunting sausages (250 g + 200 g is the classic). Alternatives include smoked pork ribs, smoked brisket, smoked chicken, hunting sausages on their own, or smoked pork fat together with cervelat. Home-smoked sausage is excellent too. Don't use boiled sausage (it has no smoky aroma), sausages made with soy protein, or sausage that is past its date. For the classic result, use real smoked meat products.
What can replace red lentils? +
Alternatives include green lentils (firmer), yellow lentils, black beluga lentils, brown lentils, or a mix of lentils. Split peas work too, though they take longer to cook but are similar in taste, as does split mung bean. Canned white beans make a quick substitute. Don't use lentils with bits of grit in them, or old lentils with a rancid smell. For the classic result, use red lentils that break down as they cook.
How long does lentil soup keep? +
In the fridge, in a tightly sealed container, it keeps for 3 days. On the second day the flavour becomes deeper and richer. Before serving, reheat it over low heat, stirring. You may need to add 100–200 ml of water, as the soup thickens to a porridge-like consistency. In the freezer it keeps for up to 2 months; thaw it in the fridge. Don't leave it at room temperature for longer than 4 hours.
What to serve lentil soup with? +
An everyday classic is with sour cream and fresh dill. It goes well with black or rye bread, with garlic croutons from a baguette, with a toast of wholegrain bread, or with a pickled cucumber on the side. It also pairs nicely with green onion and parsley, with a slice of lemon for a touch of acidity, or with a piece of suluguni cheese. A thick soup like this is perfect for a cold day, a working lunch, or a picnic carried in a thermos.
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