Lentil and Sausage Soup
Lentil and Sausage Soup

Ingredients

Method

  • 1 tbsp olive oil
  • 8 chunky pork sausages
  • 25g butter
  • 1 onion, diced
  • 1 carrot, diced
  • 2 garlic cloves, chopped
  • 2 sprigs of thyme
  • 410g tinned lentils, drained
  • 1 litre of stock
  • Salt and pepper
  • Grill the sausages for 10-15 mins or until browned all over, then slice into bite size chunks. Heat a large saucepan over a medium heat and add the butter. Once melted, add the carrot and onion and fry for 8 mins to soften, then add the garlic and thyme, and fry for 2 mins more.
  • Pour in the lentils and stir into the veggies. Add the stock, and roughly mash the lentils with the back of a fork. Add the sliced sausages and bring to a simmer for 10 minutes to thicken the soup. Remove the thyme sprigs, season to taste, and serve with bread.
30 mins
4 serving
This recipe pairs perfectly with the Fetherston Shiraz 2016 from Pyrennes, Australia.

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