Red Lentil Soup with Merguez

Cut soup vegetables and onion into fine cubes and sweat in 3 tbsp oil.

Add washed lentils and paradeis pulp, sweat and extinguish with 2 tbsp vinegar. fill up clear soup. Cook the vegetables, then remove 4 tbsp. lentils and keep warm. Caramelize the sugar in a saucepan until light brown and extinguish with the remaining vinegar.

Add vinegar and mustard to soup.

Blend the soup and pass it through a sieve, season it and mix it with the cold butter.

Roast the merguez in 1 tbsp oil on both sides, cut diagonally into slices.

Clean, rinse and drain spinach. Drop spinach in remaining oil and season lightly with salt.

Serve soup with merguez, spinach and lentils.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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