Lentil Pot Like from 1000 and 1 Night

Put the lentils in a colander and rinse with cold water, then drain well.

Peel the onions, cut in half and cut into slices. Peel and finely chop the ginger and garlic. Peel and chop the carrot, potatoes and parsley root. Clean the leek and cut into slices. Pluck the leaves from the parsley stalks and cut them into small pieces, save the stalks.

Heat enough olive oil in a saucepan and first sear the leek and onions well. Then add the rest of the vegetables and let them sear a little more. Now add the lentils, sprinkle with the curry and roast everything well (this is the only way the curry loses its entire taste). Deglaze the whole thing with the vegetable stock, add the tomatoes, the parsley stalks and a little salt to taste. Bring to the boil, put the lid on and simmer over a mild heat for about 20 minutes.

In the meantime, heat some olive oil in a pan. Meanwhile, scald the Merquez sausages with boiling hot water (then they will no longer splash so strongly) and then dry them well with crepe. Then brown on both sides until they are nice and dark.

In the same pan, roast the pine nuts, sultanas and sunflower seeds nicely (you may have to add a little olive oil). Take out and keep warm. Dissolve the roasted substances with a little water and then also add to the saucepan.

Fish out the parsley stalks. Season the lentil pot with salt & Espelette pepper & lime juice and add the parsley.

Put the finished soup in a soup cup, garnish with the sausages, add the roasted kernels and now ..... enjoy your meal .....

Basic recipe for my "grainy vegetable broth"