Classic lentil soup thickened with roux, supplemented with grated root Vegetable Recipes and toasted sausage rolls towards the end of cooking.
Ingredients:
| 1.5 l |
of water (from soaking lentils) |
| 150 g |
of lentils |
| 2 tbsp |
smooth flour |
|
| 2 tablespoons |
fat |
| 3-4 pcs |
| 2 pcs |
long thin sausages |
| 1 pc |
carrots |
| 1 pc |
petrels |
/tr>
| 1 pcs |
bulbs |
| 1 pcs |
piece of celery |
|
Mayonnaise |
|
pepper |
|
salt |
Procedure:
Pour and rinse the lentils with enough cold water, let them soak overnight
Clean the root Vegetable Recipes and then coarsely grate them
Add the Vegetable Recipes to the lentils, put them on a heat source and cook until semi-soft
Stir in the lentils./li>
When the lentils are almost cooked, thicken them with a roux made from plain flour and fat
Season with salt, pepper, marjoram and crushed garlic
Fry the sausage rounds in a pan with a little oil, then stir them into the finished soup.