This hearty soup is one of the German favorites in winter.
What you need
Lentil 4oz (100g)
Onion, chopped 1/2 cup
Cauliflower, chopped 1/2 cup
A bay leaf
Sausage, 7-8 oz
Bacon, 2-3 slices, chopped
Butter, 1/2 tbs
Soup stock 1.5 quarts
Any sausage will work well but I recommend the ones for grilling. I like Hillshire firm’s links available in a supermarket.
What to do
1) Soak the lentils in water overnight.
2) Melt butter in a soup pot over medium heat. Saute chopped onion until softened. Then add chopped cauliflower, bacon and a bay leaf and keep saute for 3-4 min.
3) Add soup stock. Stock can be chicken, pork or vegetable. Or you can also use water and a bouillon cube.
Simmer for 20- 30 minutes over medium-low heat until lentils become very tender.
4) In the mean time, coarsely chop the sausage.
5) Heat a non-stick pan and fry the sausage over high heat.
Use a sheet of kitchen paper and wipe off the excess fat in the pan.
5) When lentil is soft, add the sausage and simmer for 2 min.
Salt and pepper to taste and enjoy!
Lentils are quick and easy to prepare compared to other dried beans, yet offers many nutrients including cholesterol-lowering fiber, protein, iron and vitamin B.
This good- for- health soup also tastes great and ideal for cold season.
I have the recipe in Japanese, too.