Lentils, potato, and sausage soup

Ingredients

• 600 g Dry lentils, cooked
• 2 pcs Chorizo, sliced
• 500 ml Chicken stock, low sodium
• 2 tbsp White wine vinegar
• 3 tbsp Olive oil
• 80 ml Creme fraiche
• 300 g Cabbage, shredded
• 200 g Potato, peeled and diced
• 100 g Carrots, peeled and sliced
• 1 tbsp Parsley, fresh, chopped
• 2 pcs Bay leaves, whole
• 1 pcs Onion, peeled, chopped

Method

1. Cook the lentils in pot of salted boiling water until tender.
2. Heat the oil in a saucepan then cook the onion, potatoes, carrots, cabbage, and bay leaves for 5 minutes.
3. Add the stock, bring to a boil, cover, and cook over medium heat for 15 minutes.
4. Add the lentils and sausages, bring to a boil and simmer for 5 minutes.
5. Stir in the vinegar and season with salt and black pepper.
6. Serve into bowls, add a dollop of crème fraîche, and sprinkle with the parsley.