Name: Karwendel Soup
Ingredients: 3 ounce (1/2 cup) diced bacon; 3/4 pound smoked Polish sausage or other garlic pork sausage, thickly sliced; 1 cup chopped onion; 1/2 cup chopped carrot; 1/2 cup chopped celery; 1 pound can tomatoes, chopped; 2 1/2 cup water; 1 cup dried lentils, rinsed; salt; pepper; 1/2 teaspoon basil; 1/2 teaspoon marjoram; 1/2 teaspoon sugar; 1 bay leaf; 2 tablespoon chopped fresh parsley

Karwendel Soup

Ingredients

3 ounces (1/2 cup) diced bacon
3/4 pound smoked Polish sausage or other garlic pork sausage, thickly sliced
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 pound can tomatoes, chopped
2 1/2 cups water
1 cup dried lentils, rinsed
salt
pepper
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon sugar
1 bay leaf
2 tablespoons chopped fresh parsley

Instructions

4 servings. Cook bacon in Dutch oven over medium heat until golden but not crisp. Remove bacon and set aside. Pour off all but 1 tablespoon drippings. Add sausage and brown on all sides. Remove, drain, and set aside. Saute onion, carrot and celery until tender. Add tomatoes, water and lentils. Stir in bacon and sausage, salt, pepper, basil, marjoram, sugar and bay. Cover and simmer until lentils are tender, about 1 hour, stirring occasionally. Taste and adjust seasonings. Stir in parsley. Ladle into soup plates. Serve with Dijon or German style mustard (for sausages) if desired.