Lentil soup special

Ingredients for 4 servings:

• 500 g lentils, green or lentils
• 2 sweet potatoes
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 2 small chili peppers, dried
• 3 Celery
• 2 tsp basil, dried
• ¼ tsp cayenne pepper
• ¼ tsp curry powder
• 50 g ham, diced, lean
• 2 tbsp olive oil
• ½ tsp sambal oelek
• 4 tbsp vegetable broth extract, to taste
• 1 pinch of salt
• ½ tsp coriander
• 50 g meat sausage or sausage leftovers
• possibly vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

exotic lentil soup with a sweet, spicy taste

Wash the lentils. Peel the sweet potatoes and dice them. Simmer both with chili and onion, celery, 1 teaspoon of basil, garlic, and coriander for about 45 minutes, until the lentils are tender. Heat the oil in a pan. Lightly brown the ham cubes, fry the finely diced sausage, add a little curry, and fry the remaining basil. Bring 1-2 ladles of soup to a boil and add to the soup. Season well with the stock, the remaining herbs, and spices to create a spicy-sweet flavor (celery and sweet potatoes). If you like, add a little vinegar (1-2 tablespoons) to the soup, but this varies from region to region. Serve with fresh, day-old 3-minute bread or nice ham waffles. Sprinkle fresh basil over the soup, if desired.