Lentil Soup With Potato and Kabanossi Sausage

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4-6
YIELD: 4-6 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pick over the lentils in case there are any little stones.
  • Put every thing except for the garlic, potato, sausage and salt in a large cooking pot with a tight fitting lid.
  • Bring to the boil and simmer gently for 30 to 40 minutes, until the lentils are soft and beginning to collapse into the liquid.
  • Stir occasionally to prevent sticking and add more water if needed.
  • While the soup is doing it's thing wrap the garlic cloves in foil (to make a loose parcel) and bake in the oven for 20 to 30 minutes.
  • When the garlic is cooked squeeze the flesh from the skins and pop the flesh into the soup.
  • Add the potato cubes and sliced sausage and cook for a further 10 minutes or until the potato cubes are cooked but still holding their shape.
  • Taste and add salt if needed.
  • Spoon into soup bowls and serve with buttered crusty bread.
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