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Last night I re-created a soup I'd had at our local beergarden, Alter Wirt. My version was better than theirs because I used better quality sausages and added chopped rucola to kick up the flavor. :) What's exciting about this soup (when there are so many lentil soups in the world) is the tangy flavor of the mustard and vinegar along with the peppery, "green" taste of the rucola against the earthy sausage and lentil background.
Lentil and Sausage Soup
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
4 *small* sausages (I use Nürnberger Bratwurst), or more, to your preference
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/4 cup finely diced celery
1/2 tsp (or a bit more) fennel seed, crushed
13 cloves garlic, minced
1 1/2 cup uncooked black lentils (or any kind of lentil you wish)
4 cups water (or veggie or chicken broth)
1 tsp dried thyme, crushed
1 cup cream
2 Tbsp Dijon mustard
1 Tbsp (or a bit more) red wine vinegar
1 cup finely sliced fresh rucola (rocket lettuce, arugula)
salt and fresh ground pepper to taste
In a heavy-bottomed saucepan, heat the butter and olive oil until the butter is melted. Add the sausages and brown evenly on all sides. Remove from the pan and allow to cool.
Toss the onion, carrot and celery into the pan. Cook over medium-high until the vegetables are getting tender. Crush the fennel seed into the pan, then add the garlic. Stir these delicious bits in and cook for about 30 seconds to a minute more. Add the lentils, water, thyme and a little salt. Bring to a boil, stirring occasionally to prevent the lentils from sticking. When the soup comes to a boil, reduce heat to low and simmer, covered, until the lentils are tender, about 45 minutes (depending on the kind and age of your lentils).
While the soup is simmering, cut the sausages into thinnish slices.
When the lentils are tender, add the mustard, vinegar, sausage, cream and rucola. Stir and season with salt and pepper to taste. Return soup to a boil, reduce heat and simmer an additional 5 minutes.
Lentil and Sausage Soup
1 Tbsp unsalted butter
1 Tbsp extra-virgin olive oil
4 *small* sausages (I use Nürnberger Bratwurst), or more, to your preference
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/4 cup finely diced celery
1/2 tsp (or a bit more) fennel seed, crushed
13 cloves garlic, minced
1 1/2 cup uncooked black lentils (or any kind of lentil you wish)
4 cups water (or veggie or chicken broth)
1 tsp dried thyme, crushed
1 cup cream
2 Tbsp Dijon mustard
1 Tbsp (or a bit more) red wine vinegar
1 cup finely sliced fresh rucola (rocket lettuce, arugula)
salt and fresh ground pepper to taste
In a heavy-bottomed saucepan, heat the butter and olive oil until the butter is melted. Add the sausages and brown evenly on all sides. Remove from the pan and allow to cool.
Toss the onion, carrot and celery into the pan. Cook over medium-high until the vegetables are getting tender. Crush the fennel seed into the pan, then add the garlic. Stir these delicious bits in and cook for about 30 seconds to a minute more. Add the lentils, water, thyme and a little salt. Bring to a boil, stirring occasionally to prevent the lentils from sticking. When the soup comes to a boil, reduce heat to low and simmer, covered, until the lentils are tender, about 45 minutes (depending on the kind and age of your lentils).
While the soup is simmering, cut the sausages into thinnish slices.
When the lentils are tender, add the mustard, vinegar, sausage, cream and rucola. Stir and season with salt and pepper to taste. Return soup to a boil, reduce heat and simmer an additional 5 minutes.