Lentils and Bacon Soup with Sausage in Bread Bowl
- 200 grams Lentils
- 1 carrot
- 1 onion
- 100 grams Celery root
- 1 green Bell pepper
- 200 grams floury potatoes
- 2 tablespoons vegetable oil
- 600 milliliters Beef broth
- 1 bay leaf
- 250 grams Bologna sausage
- 100 grams Bacon
- 1 tablespoon Wine vinegar
- 4 small Loaves of bread (about 250 grams)
Soak the lentils overnight. Peel the carrot, onion and celery and finely chop. Rinse the peppers, cut in half, remove seeds and cut into strips. Peel the potatoes and cut into small cubes.
Heat the oil in a saucepan, sauté the carrot, onion and celery. Add the potatoes and deglaze with the stock. Drain the soaked lentils and add to the soup. Simmer with the bay leaf inside for 30-40 minutes, stirring occasionally.
Remove the sausage skin, cut in half lengthwise, cut into thin slices and place it in the soup with the bacon and bell peppers about 15 minutes before the end of cooking. Season with salt, pepper and vinegar.
Remove the bay leaf. Cut the bread loaves, save cover, and scoop out the middle. Fill with the soup, put lid on top and serve immediately.