For 4 servings:
2 boxes of The Vegetarian Butcher Bratwurst
2 tbsp oil for frying
1 onion, finely chopped
1 potato, peeled and diced
1 carrot, peeled and diced
1/2 tbsp tomato paste
1/2 tbsp Harissa (pepper puree)
250 g red lentils, washed
2 vegetable stock cubes (organic)
1.5 litres of boiling water
Fry the onion in a little oil until translucent. Add the tomato paste and harissa and fry for a minute or 2 before adding the potato and carrot and frying for a further few minutes.
Next add the lentils and cook for a minute or so and then add the water and the stock cubes and leave to simmer for about 45 minutes until the lentils are cooked. Puree the soup in a blender or with a handheld mixer. If the soup is to thick you can add a little water.
Fry the Bratwurst for about 6 minutes until golden brown and then slice them. Divide the Bratwurst over 4 plates and poor the soup over it. Season with some mint, chilli flakes and lemon juice to taste.