Rinse lentils well with cold water in a colander. Peel potatoes, cut in half lengthwise and cut into thin slices. Cut cabanossi into narrow slices. Heat olive oil and fry cabanossi until lightly browned. Add potatoes and paradeis pulp, sauté for 2 minutes. Pour in stock, add lentils and cook over medium heat for 12-15 min.
cook. Clean the spring onions and cut them into slices. Add 5 min before the end of cooking. Season soup with salt, vinegar, Tabasco and pepper.
Quick and tasty.
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