Hearty Lentil Soup with Smoked Sausage

Steps

• 1
  Rinse the lentils thoroughly, then place them in a pot. Pour 1 liter of cold water over them and let them soak for at least 2 hours. Add one teaspoon of salt and cook the lentils over medium heat until tender. Once cooked, drain them.
• 2
  Cut the smoked sausage into small cubes, about 0.5 cm. Finely chop the red onion and thinly slice the garlic. Heat the broth. Chop the fresh parsley.
• 3
  In a saucepan, melt the lard over medium heat, add the diced sausage, and fry until golden brown, stirring frequently. Add the onion and sauté until translucent. Then add the garlic and fry for another 1 minute. Stir in two-thirds of the cooked lentils, pour in 900 ml of hot broth, and simmer for 5 minutes.
• 4
  Purée the remaining lentils with the remaining broth using an immersion blender, then pour back into the saucepan with the soup. Mix thoroughly and cook for another 5 minutes. Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.
• 5
  Tip: Do not over-fry the garlic, as it can become bitter. The puréed lentils naturally thicken the soup, so there is no need for a roux, and the dish remains gluten-free. For a vegetarian version, use vegetable broth and omit the sausage. An immersion blender will be needed for preparation.