Lentil and bean soup with smoked sausage


Ingredients 23
Servings 6
Time

Ingredients

  • STOCK
  • 250
    g
    chicken gizzards
  • 250
    g
    chicken necks
  • 3
    Litres
    cold water
  • 1
    medium onion, peeled and halved
  • 2
    large carrots, well-scrubbed
  • 2
    bay leaves
  • 4
    stalks soup celery
  • SOUP
  • 60
    ml
    beans soaked overnight in water to cover
  • 30
    ml
    olive oil
  • 60
    ml
    brown lentils
  • 4
    carrots, peeled and diced
  • 2
    leeks, trimmed and diced
  • 2
    onions, peeled and diced
  • 2
    turnips, peeled and diced
  • 400
    g
    Italian-style tomatoes, chopped
  • 2
    bay leaves
  • 5
    ml
    sugar
  • 250
    g
    Hollandse rookwors, sliced
  • 2
    debrizener sausages, sliced
  • salt and milled black pepper to taste
  • 30
    ml
    chopped parsley
 

Method

 
STOCK: Soak, then wash gizzards, pulling off crinkly lining if necessary. Rinse necks thoroughly. Place gizzards and necks in a large saucepan with cold water. Add onion, carrots, bay leaves and celery and simmer over very low heat for 5 to 6 hours, or overnight. Strain and discard gizzards, necks and vegetables. SOUP: Drain beans. Heat olive oil in a large saucepan and add beans, lentils, carrots, leeks, onions and turnips. Stir-fry for 8 to 10 minutes. Add tomatoes, bay leaves and sugar. Cover and simmer for 1 to 2 hours, or until beans have softened. Add sausages and seasoning 10 minutes before serving. Sprinkle with parsley and serve in heated soup plates.
 

Read more on: soup  |  pork  |  shallow-fry
 

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