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Sausage and Lentil Soup, German Style Recipe

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This recipe for Sausage and Lentil Soup, German Style, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Liza McNeil


1 pkg. dried lentils
5 strips bacon
1 large onion, chopped
2 celery stalks sliced
2 cloves minced garlic
1 c. thinly slice carrots
2 c. diced potatoes
1 small can tomato paste
2 bay leaves
6 c. water
4 cups beef stock
21/2 tsp. salt
1/2 tsp. pepper
3 tblsp. Apple Cider vinegar
2 cups sliced Keilbalsa sausage (Hillshire Farms is best)
3 large leeks, trimmed, rinsed, and sliced

Rinse lentils; drain and then soak in enough water to cover for 4-6 hours or overnight. Drain and set aside. Cut bacon into small pieces and cook in a heavy stock pot until limp. Add onion, celery, carrots and garlic. Cook over medium heat for 3-4 minutes. Stir in potatoes, tomato paste, lentils, baby leaves, water, beef stock, salt and pepper. Cover and reduce heat. Simmer for 1 to 1 1/2 hours or until lentils are soft. Stir in vinegar. Add sausage and leeks. Cover and simmer 15 minutes longer. Adjust seasonings with salt and pepper as needed.




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