John Myers
Red Lentil Soup with Ginger and Meat Sausage
The perfect red lentil soup with ginger and meat sausage recipe with a picture and simple step-by-step instructions.
- 150 g Red lenses
- 100 g 1 Zwiebel
- 1 Knoblauchzehe
- 20 g 1 Stück Ingwer
- 1 rote Chilischote
- 300 g Triplets (small, waxy potatoes)
- 25 g Coriander TK (own production)
- 1 tbsp Sunflower oil
- 1 tbsp Mild curry powder
- 1 tsp Sambal oelek
- 400 g 1 Dose Tomaten fein gehackt
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 liter Water
- 300 ml Coconut milk
- 2 tbsp Sour cream
- 1 tbsp Ketchup Manis
- 250 g Meat sausage
- Sour cream
- Parsley
- Rinse the lentils in a colander with cold water and drain well. Peel and dice the onion. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Peel, wash and cut triplets (small, waxy potatoes). Heat sunflower oil (1 tbsp) in a saucepan and fry / sauté the onion cubes with the garlic clove cubes, chilli pepper cubes and cut coriander. Add the red lentils and the spices (1 tbsp mild curry powder, 1 teaspoon sambal oelek, 4 big pinches of coarse sea salt from the mill and 4 big pinches of colored pepper from the mill) and fry / sauté everything briefly. Add the can of finely chopped tomatoes (400 g), the water (700 ml) and the sliced potatoes. Simmer everything with the lid on for about 20-25. Peel off the meat sausage, dice and add / stir into the soup with the coconut milk (300 ml). Finally, refine / season with sour cream (2 tbsp) and sweet soy sauce (1 tbsp). Pour the soup into plates and garnish with a dollop of sour cream and parsley, serve.
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