Lentil stew with Kabanossi

Name: Lentil stew with Kabanossi
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g dried lentils; 1 collar Soup Greens; 250 g Cabanossi; 1 TABLESPOON clarified butter; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Marjoram; 150 g Fresh cream; 7-10 Tbsp colourful pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g dried lentils
1 collar Soup Greens
250 g Cabanossi
1 TABLESPOON clarified butter
1 TEASPOON Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Marjoram
150 g Fresh cream
7-10 Tbsp colourful pepper

Directions

1
Wash the lentils and soak in 1 1/2 litres of water overnight. Drain the lentils, collect the soaking water. Clean, wash and finely dice the soup greens. Cut cabanossi diagonally into slices. Heat clarified butter in a pot. Sweat the soup greens. Sprinkle with sugar and let it caramelize.
2
Add cabanossi and lentils and sweat them on. Deglaze with soaking water and boil for 30 minutes. Season with salt and pepper. Wash the marjoram and dab dry. Pluck the leaves, except some for garnishing, from the stalks and chop finely. Sprinkle marjoram into the stew and fold in. Pour the stew into small bowls, add 1 tablespoon of crème fraîche to each bowl, sprinkle with coloured pepper and garnish with marjoram