Lauwarmer Linsensalat mit Johannisbeer-Joghurt-Dressing

200 g Lentils, 150 g whole milk yogurt, 2-3 tbsp redcurrant jelly, 2 tablespoons white wine vinegar, Salt and pepper, 100 g Babysalatmix, 2 Wieners, 1/2 bunch of chives, 2 carrots, 2 sticks of celery

Cook lentils in 1 liter of water for 35-40 minutes. 

Mix the dressing: yogurt, jelly and vinegar, season with salt and pepper.

Wash the lettuce, cut sausages into slices, chop the chives.

Peel, wash and finely chop carrots. Clean, wash and cut into thin slices the celery. 

Mix all the ingredients of the salad and serve warm.

Möhren-Ingwer-Suppe mit Nordseekrabben

800 g carrots, 1 onion, 80 g ginger, 1 tablespoon butter, 1 heaped teaspoon curry powder, 1 liter of vegetable stock, 1/4 bunch of chives, 100 g North Sea crab meat, 150 g whipped cream, Salt, Pepper
 

Peel the carrots, wash them and cut them into large pieces. Finely dice the onion and ginger root. Melt the butter in a pot. Sauté the onion in it, sprinkle with curry. Add the carrot pieces, also sauté. Add ginger and pour in the broth, bring to a boil and cook for about 15 minutes. Pour the cream and puree the soup. Add the chopped chives and the crab meat. Season with salt and pepper.