Old-Fashioned German Sausage & Lentil Soup

Makes 8 servings

This is one of my very favorites. Its so good. If you make noodles or better yet, spaetzle, with it, it’s even better.

ingredients

2 c. uncooked lentils
2 qts. chicken broth or water
1 lb. German sausage or ham hock, cut crosswise into slices
1 medium-size onion, finely chopped
3 carrots, sliced
2 ribs celery, sliced
2 (14 1/2 oz.) cans stewed tomatoes
2 small potatoes, peeled and diced
1 bay leaf
1 1/2 t. salt
1/2 t. dried thyme
Pinch of dried rosemary
Freshly ground pepper to taste
1 T. vinegar
Grated Parmesan Cheese (optional)

directions

Rinse and drain lentils. Bring the chicken broth to a boil in a large saucepan over high heat. Add the lentils and sausage. Reduce the heat; cover and simmer for 1 hour. Add the onion, carrots, celery, tomatoes, potatoes, bay leaf, salt, thyme, and rosemary; simmer for 1 hour or until the vegetables are tender. (If the soup becomes too thick, add more broth or water). Season with pepper and stir in the vinegar. Remove and discard the bay leaf. Sprinkle each serving with Parmesan cheese.

Source: Jenny Grothe