German Sausage Lentil Soup

5 from 1 vote

German Sausage Lentil Soup

German sausage lentil soup, called "Linsensuppe mit Würstchen" in German, is one of my favorite soups to make when it's cold outside! It's super flavorful, packed with nutritious ingredients, and very simple to make.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course, Soup

Cuisine: German

Keyword: German lentil stew, German sausage lentil soup, sausage lentil soup, sausage lentil soup recipe

Servings: servings

Calories: 457kcal

Equipment

1 Immersion blender

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion finely diced
2 carrots cut into cubes
2 celery stalks finely diced
½ leek halved lengthwise and cut into rings
¾ pound potatoes cut into bite-sized cubes
1 cup brown lentils alternatively green lentils, rinsed
6 cups vegetable or chicken broth
salt and pepper to taste
1 large bay leaf
4 wieners cut into slices
1 ½ teaspoon white wine vinegar more to taste
parsley chopped, for garnish

US Customary - Metric

Instructions

Preheat some olive oil in a pot over medium heat. Then sauté the onion until it turns translucent.
2 tablespoons extra virgin olive oil, 1 yellow onion
Next, add the carrots and celery. Sauté for 2-3 minutes.
2 carrots, 2 celery stalks
Then add the leek, potatoes, lentils, and vegetable broth. Season with salt and pepper. Add a bay leaf, cover the pot, bring the soup to a boil, then reduce it to a simmer and let the soup cook for 25-30 minutes until the lentils are tender.
½ leek, ¾ pound potatoes, 1 cup brown lentils, 6 cups vegetable or chicken broth, salt and pepper, 1 large bay leaf
Now take out the bay leaf and blend the soup partially with an immersion blender. Add the sliced wieners to the soup and let the soup simmer (uncovered if you want the soup thicker) for 3-5 minutes.
4 wieners
Add the white wine vinegar and stir. Garnish with chopped parsley and enjoy!
1 ½ teaspoon white wine vinegar, parsley

Nutrition