Lentils on New Year's Day are a must. This time, try them in a lightly spicy lentil soup from chef Roman Paulus instead of the classic version with a boiled egg and frankfurter. As well as keeping you going through the year ahead, it makes a great pick-me-up after New Year's Eve. You'll learn how to fry the sausage and root vegetables for the base, when to thicken the soup, and why lentils should only be salted right at the end.
Cover the lentils with water so they are fully submerged and leave them to soak for 2 hours.…
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