Indian-style Lënsenzopp with Quick Naan Bread

Often specked with slices of Mettwurscht or bacon lardons, Luxembourg Lënsenzopp makes for a hearty, filling meal on a cold day. I have to admit that whenever I cook with lentils, it’s mostly to make Indian daals,so when it came to reinterpreting Luxembourgish Lënsenzopp, I instantly reached for the spice cupboard. I am infusing a classic lentil soup with some of my favourite warming Indian spices and keeping the soup vegetarian. The naan bread is great for mopping up any soup left at the bottom of the bowl, but you could also serve it with some crusty bread instead.

You can watch me make this soup here.

If you want the recipe in Luxembourgish, you can find it here.

This is a recipe from my book “Home Sweet Home – My Luxembourg”.

November 25, 2016