Lentil Soup with Sausages

Swell the lentils in enough water for 1 hour.

Peel and coarsely chop onions and garlic clove. Peel and finely dice the carrots.

Melt butter in a soup pot, sauté onions, garlic and carrots in it for about 10 minutes until soft.

Drain the lentils through a sieve, rinse with cold water and add to the steamed vegetables form the pot and pour the clear soup.

Crush the cumin in a mortar and add to the soup along with the bay leaf spice. Season with salt and cayenne pepper.

Cover and simmer gently for about 60 minutes. 5 min before the end of the cooking time, add the sausages cut into slices.

Rinse and dry the corinader and roughly chop the leaves. Cut the lemon into wedges. Sprinkle the soup with coriander. Bring the soup to the table and offer the lemon wedges separately.

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