NOTE: Before the winter is over try making this thick lentil soup and file it for next winter.
Ingredients:
2 cups of brown lentils (look for small ones)
2 medium onions, finely chopped
2 carrots peeled and sliced into rings
1 large beetroot peeled and cut into small cubes
1 stick or preferably the leaves of celery, cut finely
1 white small parsnip cleaned and cut into small pieces
2 cloves
2 bay leaves
1 large potato peeled and cut into small cubes
1 spicy continental sausage without its skin, cut into small pieces
1/2 cup of olive oil
3 tablespoons of vinegar
salt and pepper
1 teaspoon of paprika (can be sweet or hot)
Method:
1. In a large saucepan, heat the olive oil and sauté the onions, carrots and beetroot on low heat for about 5 minutes.
2. Add the lentils and mix, then add celery, parsnip, bay leaves, cloves, potato and sausage.
3. Add 2 litres of water, bring to boil, lower heat and cook for about 45 minutes.
4. At the end, add the salt and pepper, paprika and vinegar and serve hot.