The weather is getting so cold lately that I need to put my socks on all the time. This year is colder than last. It snowed slightly on the 28th October. It was pretty unusual (for me) to see snow in October as it’s usually in either December or January. It got me thinking that the weather is changing.

Again, I really would appreciate something that can warm me up quickly and give me energy at the same time. At this time of the year, it’s very easy to catch cold as a result of windy, rainy and cold nights. Eating the right food is really important. Another soup or one-pot becomes my choice without much hesitation.

So, I decided to make a big pot of rustic soup. Green lentils or Puy lentils are great to make soup. Puy lentils are great source of fiber in lowering cholesterol. Puy lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat!

Apart from Puy lentils, I have chosen savoy cabbage and sausages as the main ingredients too. So, that makes the name Puy lentil, savoy cabbage, sausage soup. To add some sweetness to the soup, I have added carrots too. This soup is very filling. The beauty of this soup is that you can have it as your main meal, accompanied with some bread. Puy lentil, savouy cabbage, sausage soup is so full of flavours and characters! Also, it lasts for 2 meals.

So, this is another of my one-pot cooking - always tastes better the next day. Enjoy!

Recipe: Puy Lentil, Savoy Cabbage, Saugage Soup

Serves 6 – 8

Ingredients:

Puy lentils/green lentils (soaked), 200g

Carrots (cut into chunks), 6-7

Onions (chopped), 2

Garlic clove (chopped), 2

Bacon/pancetta/lardons cubes, 150g

Savoy cabbage (chopped lengthwise), 7-8 leaves

Pork sausages, 8

Olive oil, 2 tbsp

Vegetable stock, about 1.5 – 2 litre

Salt and black pepper, to taste

Mixed herbs, 1 tsp

Method:

1. Heat a big cocotte or big pot and put in 2 tablespoons of olive oil.

2. Put in chopped onions and garlic. Cook until slightly brown.

3. Then, put in the bacon cubes. Cook them until brown.

4. Add in carrots. Stir to mix well and cook for about 10 minutes.

5. After that, add in the already rinsed and soaked Puy lentils. Stir well.

6. Pour in the vegetable stock to cover all the ingredients and bring it to boil. Then, put the lid on and turn to medium heat. Cook this for about 45 minutes.

7. Meanwhile, in a pan, fry the sausages.

8. When 30 minutes is up, add in the savoy cabbage. Stir and mix well.

9. When the sausages are cooked, put them into the pot and mix with the rest of the ingredients. Cook for another 15-20 minutes.

10. Serve the soup with bread.