Lentil soup mom

Lentil soup mom With my mom, stews had their place in the family diet: at least once in the Week there was stew. Crawfish beans with beef, lentils with meat sausage, leg slice with rice inlay ... wonderfully savory dishes cooked in a large pot for at least two days and then warmed up in the evening (and then - of course - much better).

1 bunch of soup greens clean, wash and cut into even small pieces. When parsley is present, pick them up for garnish.

1 onion peel, chop and in 1 teaspoon oil in a large pot sauté.
Then add the vegetables and roast for a few minutes.

Add 1 l of cold water and bring to a boil. Cook over medium heat.

1 pair of cabbage sausages , slices of meat or similar and sliced ​​into the pot. (I had cabbage sausages and they were really great.)

2 (small) cans of lentils drain in a colander and rinse under running water. Add to the pot with the vegetables and cook for 20 minutes.

Then salt , pepper , 1 tablespoon and 1 spritz of vinegar . And now comes the (slightly perverted) trick: MAGGI. A few splashes of Maggi really taste the whole thing "as before". If you do not have a problem with yeast, etc., you should try it.

The old one-pot rule also applies here: it tastes really warm when warmed up. Serve with chopped parsley and an extra spoonful of mustard.

Lentil soup mom