One Pot Lentil Soup with Pasta and Sausages

The pasta I used were Spaetzle.

Thick dough that is pressed in boiling water through tiny holes. But I used Swabian shop bought ones. Cook them first and set aside or use up leftovers from your fridge. But any other kind of short pasta will work too.

I found a small can of brown lentils in water in my supermarket a while ago. The can came back to my mind when I had to restock my pantry after cleaning it.

Now was the time to use it. Lentil stew with brown lentils is a very common dish here in Germany. Many buy it in large cans ready made. But I do not like these cans. Too many cheap ingredients and not enough lentils.

Recipe for 2:

60 g dry spaetzle or other short pasta

1 small can brown lentils in water

2 yellow onions, 3 garlic cloves, 1 carrot

1 tbsp olive oil

225 ml veg stock homemade

2 tsp agave syrup

50 g raw ham cubes, 3 small Wieners

Bunch of chives

Salt, pepper, herbes de Provence

2 tbsp white balsamic vinegar

Cut the onions in strips and the carrot in small cubes, press or cut the garlic. Put that in some olive oil in a pot or wok. 

If you have day old pasta, wait until the end. But if you have to cook some, do it first in the same pot and drain it and set aside.

The veggies need 5 to 8 min on medium heat. Season in the beginning, then add the agave syrup and the raw ham. It does not have a much fat, so it does not need a lot of time.

Pour in the drained lentils and the veg stock and bring back to a boil. Cut up the sausages and put them in the pot.

Finish with chives and some vinegar.