Prep 15 mins
Cook 40 mins
A hearty, warming soup, perfect for a cold winter's night. Serve with warm, crusty bread for a complete meal. I use beef stock, but chicken or vegetable stock will do. I find it unnecessary to add salt, as the bacon and rookwurst are salty enough, but you may if you wish. If you can't obtain Dutch Rookworst, try substituting Kielbasa or Polish Sausage, but it won't be the same :-( Split red lentils can be used in place of the mung dal. Adapted from "400 Best Ever Soups".
- 1 cup brown lentils
- 1⁄4 cup split hulled mung dal
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 leek, finely chopped (optional)
- 2 carrots, finely diced
- 2 -3 celery ribs, sliced
- 125 g button mushrooms, sliced
- 200 g rindless bacon, trimmed of excess fat and chopped
- 2 fresh bay leaves
- 4 cups beef stock
- 2 cups water
- 2 tablespoons chopped fresh parsley
- 375 g dutch smoked sausage (Rookworst)
- 1 -2 teaspoon lemon juice, to taste
- fresh ground pepper, to taste
- Rinse the lentils under cold running water and drain.
- Heat the oil in a large pot and fry the onion, gently, for 5 minutes until soft.
- Add the leek (if using), carrot, celery, mushrooms, bacon and bay leaves, and saute, stirring from time to time, for a few minutes.
- Add the lentils, then pour in the stock and water and bring slowly to the boil. Skim the surface as necessary, then simmer half-covered for 30 to 40 minutes, or until lentils are soft.
- Meanwhile brown the rookwurst in a little olive oil until golden brown, then cool. Slice into 1cm thick slices.
- When the soup is ready, add the parsley and sliced rookwurst and season with pepper and lemon juice.
- Simmer for 2 to 3 minutes, remove bay leaves and serve.