Winter time is a thick soups time! And I have been thinking about three things in relation to soups: a) how to get more legumes into an every day nutrition plan, b) how to make a typical lentils soup a bit more appealing and c) how to make it more sexy to men who are meat eaters (uuuups, have I just committed gender discrimination?). Here is the result: warming and nourishing lentils soup (it is to note that it is not just “lentils”, it is Beluga lentils!) which can be upgraded for meat eaters by slices of a fried bio sausage.
It contains protein in beluga and in the bio sausage, warms you up by ginger, garlic and curry and is overall very nourishing. Such a perfect thing to be waiting for you after a long working day, especially in winter!
Preparation will take you 5 minutes (grating ginger) plus the time to cook Beluga lentils until they are soft (ca 7 minutes in a pressure pot or 25 minutes in a normal pot)
- 500 grams Beluga lentils
- 1,7 liters broth or water
- 2 table spoons curry
- 5 cm grated ginger
- 2 table spoons dried garlic
- 1,5 table spoons salt
- 400 ml coconut milk
- 2 tables spoons sesame oil
- 1 sliced bio sausage per person / serving
Grate the ginger and wash Beluga lentils
Throw the first 5 ingredients into a pot: Beluga, water, curry, ginger and garlic and let it boil under a lid until Beluga lentils are soft. This happens after ca 25 minutes in a normal pot or after 7 minutes in a pressure pot (surprise surprise, my favorite!). Note: cook it slowly so that the water does not evaporate. If it does, add some water so that the soup is more liquid again.
In the meantime fry the bio sausage slowly on two spoons of sesame oil
Add salt (yes, only now otherwise the cooking time of Beluga would get much longer) and coconut milk
Mix the soup well and serve with the fried bio sausage on the top. Enjoy your meal!