Lentil, Cabbage And Potato Soup With Merguez
serves 2-4
A hearty vegetable soup is spiced up with slices of merguez sausage. This is a great soup to make extra of and freeze for later warm eating.
1/2 medium onion, diced
1 medium waxy potato, cubed
2 merguez sausages, cut into
1/2-inch rounds
3 tablespoons olive oil
1 cup yellow lentils, rinsed and picked through
1/2 head savoy cabbage, chopped
6 cups water
1/2 cup chopped cilantro
1 tablespoon lemon juice
prep: 20 minutes
total: 1 hour
large pot
colander
1. Prep the onion, potato and sausage. Heat the olive oil in a large pot over medium heat. When it's hot and shimmering, add the onion, potato and sausage. Season them with a light sprinkling of salt and pepper. Cook, stirring occasionally, unti the onion is soft, 5-7 minutes.
2. Meanwhile, prep the lentils and cabbage. When the onions are soft, add the lentils, cabbage and water to the pot. Season again with a little salt and pepper, and bring the soup to a boil. When it boils, immediately reduce the heat to a simmer. Cook, stirring occasionally, until the potatoes and lentils are tender, 30-40 minutes.
3. When you're satisfied with the texture of the lentils, stir in the cilantro and lemon juice. Add more salt and pepper to taste.
2. Meanwhile, prep the lentils and cabbage. When the onions are soft, add the lentils, cabbage and water to the pot. Season again with a little salt and pepper, and bring the soup to a boil. When it boils, immediately reduce the heat to a simmer. Cook, stirring occasionally, until the potatoes and lentils are tender, 30-40 minutes.
3. When you're satisfied with the texture of the lentils, stir in the cilantro and lemon juice. Add more salt and pepper to taste.
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