Lentil stew with savoy cabbage Mullumbimbi

Ingredients for 4 servings:

• 200 g lentils
• 1 ½ liters of mineral water
• 1 cube of vegetable stock
• 4 carrots
• 2 stalk(s) Celery
• 1 onion(s)
• 250 g savoy cabbage
• some olive oil
• 50 g butter
• ¼ tsp salt
• 1 pinch(s) of pepper
• 2 Mettwurst sausages

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 20 minutes

Low carb, without potatoes

Soak the lentils in 1.5 liters of mineral water in a pot for about 1 hour. Add the stock cube, bring the pot to a boil, and simmer for 70 minutes. Meanwhile, peel the carrots, halve them lengthwise, and cut them into small, diagonal pieces. Cut the celery stalk into similar pieces. Chop the onion and coarsely grate the savoy cabbage. Then sauté the vegetables in a wok or roasting pan over medium heat in a little olive oil. Turn the braised vegetables several times and after a good 10 minutes, add about 50g of butter. Continue turning until the vegetables are translucent and lightly browned. Add salt and pepper to taste. About 15 minutes before the end of the lentil cooking time, add the braised vegetables. During this time, brown the two Mettenden sausages, previously cut into diagonal slices, in the roasting pan or wok and add them to the stew. Turn off the heat and let the soup cool for 5 minutes.