Cabanossi stew with Szechuan pepper

"I'd like vegetable soup," says the man. "I want sausages!" Cries the child. So mom goes, buys and cooks vegetable soup with sausages. Just a little different, as the two probably thought: Cabanossi is the sausage of choice and to the mountains of vegetables are still delicious as well as protein-rich yellow lentils. And then, at the junk in the pantry, a purse falls to my feet: Szechuan pepper! Oh, of that comes just a very strong pinch with it. Done!

"Eating out, boys!"

First, they looked a bit confused and then neatly clean. A perfect family lunch so.

And so Let's go for 4 people:

5 larger carrots , 1 small kohlrabi , 1 leek and 5 celery clean, peel and cut into bite-sized pieces. 3 onions and 3 garlic cloves peel and chop.

Heat in a large pot 2 tablespoons of olive oil and combine onions and garlic Sweat with 2 bay leaves in it. Add the celery and fry for a few minutes until everything is soft and has taken some color. Then add the rest of the vegetables and fry briefly.

Add approx. 1.5 liters of water to the mixture. Slice 300 g Cabanossi and put in the saucepan. Put the lid on and simmer for 15 minutes on medium heat.

Rinse 50 g of yellow lentils in a sieve under running water (this prevents foaming during cooking) and in the stew Cook for 15 minutes. If necessary, add a little more water.

1 tablespoon of Szechuan pepper grind or crush in a mortar. Add 1 strong pinch of salt to the soup and leave for 5 minutes. Then taste again.

Tip: If you like, serve coarse shredded farmhouse bread. Slightly stirred sour cream turns out to be great as a topping. For the adults, sprinkle with a little extra Szechuan pepper.

GourmetGuerilla - Cabanossi stew with Szechuan pepper