Sausage and Lentil Soup

Squeeze the meat from the sausage skins and crumble into a frying pan to brown. Once golden and cooked through, set aside. Meanwhile, fry the carrots, celeriac, chilli, fennel seeds and parsnip in the oil for 10 mins or until tender.
Add the stock and lentils to the vegetable mix and bring to a simmer. Add the spring greens, simmer until tender then add the browned sausage meat to the soup. Heat through, and serve with chopped parsley and plenty of black pepper.

35 mins

4 serving

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