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ASHBETH
Lentil soup with fresh sausage
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Ingredients
Directions
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Peel the carrot and parsnip and cut into slices. Cut the leek into rings of ½ cm. Heat the olive oil in a soup pot and gently fry the onion. Stir in the lentils and thyme and cook for 1 minute.
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Pour the pot of broth with 3 pots of water and bring everything to the boil while stirring. Add the carrot, parsnip and leek and cook the lentil soup for 15 minutes. Stir frequently.
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Cut the fresh sausage into slices and stir in the soup. Let the soup simmer for 8-10 minutes until the sausage is cooked and the lentils fall apart. This is how it becomes a bonded soup. Delicious with wholegrain Batard bread.
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Nutrition
655Calories
Fat49% DV32g
Protein68% DV34g
Carbs16% DV47g
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