Recipe for Spicy Lentil Soup with Sausages (Germany) 
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Yield:
6
Ingredients:
Amount Ingredient
2 tbl olive oil
2 med onions finely chopped
2 lrg carrots finely chopped
4 stalk celery finely chopped
1 x dried chile pepper, red optional
2 x garlic cloves crushed
1 tsp ground coriander
1 tsp ground cumin
225 gm red lentils
3/8 x liters vegetable broth
150 x milliliters tomato juice
8 oz vegetarian sausages, or 8-links grilled and sliced
salt and black pepper
Instructions:
Instructions: Heat oil in large saucepan. Add the chopped onion, carrot, celery and chili. Cook over a low heat for 5 minutes, stirring occasionally. Stir in the garlic and spices. Cook for a further minute or two, then stir in the lentils. Gradually stir in the stock or broth and the tomato juice. Cover, bring to the boil and simmer for about 20 minutes until the vegetables are tender. Remove the soup from the heat and stir in the sausage slices.

Season to taste with salt and pepper. Serve with chopped fresh parsley

VARIATION : Mixed legumes: 3/4-cup red lentils; 1/2-cup green split beans: well rinsed. Soaked for 30 minutes. Chop onion, celery, garlic, carrot Cuisinart; soften in a skillet prepared with vegetable oil spray. Six cups of liquid included vegetable broth and the juice from canned tomatoes.

Reduce sausage to three ounces, total. Double all the spices and added a pinch of madras curry powder; substituted cilantro for the parsley. Simmer until vegetables are soft and the flavors are mellow. -Tested 11/2/98

NOTES : This chunky soup is a complete meal in a bowl when served with bread.

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