Lentil soup with kidney beans

Ingredients for 3 servings:

• 200 g mountain lentils
• 1 can kidney beans, drained weight 255 g
• 1 liter vegetable broth
• 1 bay leaf
• 2 tbsp tomato paste
• 1 tsp paprika pepper
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp curry powder
• tbsp vinegar
• 1 piece(s) sugar cube
• 1 slice(s) ham, smoked
• 6 potatoes
• 3 Debrecziner sausages or string sausages

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

with a curry touch

Add the lentils to 1/2 liter of cold vegetable stock and bring to a boil. When the lentils are boiling, add the bay leaf, tomato paste, pepper, turmeric, curry powder, vinegar, sugar, and the ham slice, and simmer over medium heat for about 30 minutes until soft. In the meantime, peel the potatoes, cut them into small cubes, and cook them in a separate pot in a little salted water for about 15 minutes until soft. Drain the kidney beans in a sieve, rinse them briefly with cold water, and add them to the lentils about 10 minutes before the end of the cooking time, along with the diced potatoes. Top up with the remaining vegetable stock. Slice the sausages and add them to the soup, letting them simmer for about 5 minutes. Season with salt at the very end. Serve in bowls and serve with fresh bread.