Lentil and Carrot Soup with Fennel
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h.
Ready in
Ingredients
for
4
- Ingredients
- 100 grams brown Lentils
- 100 grams black Beans
- 2 carrots
- 1 red onion
- 1 Fennel bulb
- 150 grams Italian sausage (sliced)
- 4 thyme
- 1 bay leaf
- salt
- lemon juice
- freshly ground peppers
- thyme (for garnish)
Preparation steps
1.
Soak the lentils and the beans overnight.
2.
Bring the broth to a boil. Add the drained lentils and the black beans. Simmer both for 30 minutes.
3.
Peel and slice the carrots. Peel, halve, and slice the onion. Rinse, and trim the fennel. Remove the stalk using a wedge-shaped cut, then julienne. Slice the sausages. Add the sausages, thyme, bay leaf, and the prepared vegetables to the pot with the lentils. Simmer everything an additional 10 minutes.
4.
Remove the thyme sprigs and bay leaf. Season to taste with salt, pepper, and lemon juice. Garnish the soup with fresh thyme sprigs, and serve.
