Ingredients for Alsatian Lentil Soup With Bratwurst
- 1 cup brown or green lentils
- 1 lb bratwurst
- Celery Ribs
- 2 carrots, chopped
- Leeks
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- Not directly listed; liquid provided by 6 cups vegetable or chicken broth
- 1/4 cup creme fraiche, plus extra for garnish
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves minced garlic
- 6 cups vegetable or chicken broth
- 1 cup chopped potatoes
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How to Make Alsatian Lentil Soup With Bratwurst
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 chopped onion and 2 chopped carrots, and sauté until softened, about 5 minutes.
- Add 2 cloves minced garlic and 1 teaspoon dried thyme and cook for 1 minute more.
- Stir in 1 cup brown or green lentils, 6 cups vegetable or chicken broth, 1 cup chopped potatoes, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the lentils are tender but not mushy.
- While the lentils simmer, remove casings from 1 pound bratwurst and brown the sausage in a skillet over medium heat. Set aside.
- Once the lentils are cooked, discard the bay leaf. Stir in the browned bratwurst.
- Remove from heat and stir in 1/4 cup creme fraiche. Season to taste with salt and pepper.
- Serve hot, garnished with extra creme fraiche if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
12g
Fat
21g
Carbs
13g
