Sausage and Lentil Soup

Charmaine Lu -
  • 4 Sicilian-style sausages
  • 2 tbsp olive oil
  • 200g chopped celeriac
  • 2 chopped carrots
  • 1 chopped parsnip
  • Pinch of chilli flakes
  • 1 tsp fennel seeds
  • 400g tin of green lentils, drained
  • 1.2 litres veg stock
  • 200g shredded spring greens
  • Chopped parsley
  • 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