Sausage and Lentil Soup

Day 7 – Sausage and Lentil Soup

In Italy, sausages are traditionally eaten with lentils on New Year’s Day and so it seems to me that if it can be elevated to a celebratory meal by one of the great food cultures of the world, surely you can eat them in a  soup during the week and consider yourself well satisfied.

This is quick to make and it tastes even better the next day. It’s fantastically portable for a work lunch, either in a thermos or to be warmed up in a microwave. It’s also hearty and sustains you throughout the mid afternoon slump.

Oh and it’s as cheap as chips. Thought you might like to know.

Sausage and Lentil Soup
Serves 4
INGREDIENTS

  • 1 tbsp olive oil
  • 1 red onion, halved, thinly sliced
  • 1 garlic clove, crushed
  • 150g mushrooms, sliced thinly
  • 2 carrots, peeled and diced finely
  • 1L (4 cups) water
  • 1  x 700g bottle tomato passata
  • 1 cup dried green or Puy lentils
  • 1 tbsp red wine vinegar
  • 1½ tsp dried oregano or 1 tbsp fresh oregano leaves, finely chopped
  • 4 thin sausages, cut into 1cm-thick slices
  • salt and pepper to taste
  • 1 tsp smokey paprika
  • 1 tsp cumin
  • ¼ cup chopped fresh flat-leaf parsley
  • crusty bread, to serve

METHOD

Heat the oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 1 minute or until onion softens. Add carrot and mushrooms, and stir well, coating the vegetables and sauté for a further 3 minutes until the carrot starts to soften.

Add the water, tomato passata, lentils, vinegar and oregano. Cover. Bring to the boil. Reduce heat to low and simmer for 30 minutes.

Uncover and add the sausage, paprika, cumin and salt and pepper to taste. Simmer, stirring occasionally, for a further 10 minutes or until sausage is cooked and lentils are tender. Stir in half the parsley.

Ladle among serving bowls. Top with remaining parsley. Serve with bread.

COST

$9.50 for four people

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9 thoughts on “Day 7 – Sausage and Lentil Soup”

  1. Dear Sandra,

    Could you please clarify if the sausage goes in uncooked (or do you cook, then slice, then add to the soup)?

    This soup looks just wonderful – I’m willing Sydney to cool down enough for soup season to begin. I enjoy your blog, as always.

    Many thanks for the time, endless effort and energy you put into it.

    Penelope

  2. Hi Sandra

    I made this last night and it was relish! So hearty and filling like you described. I added some celery and pumpkin to up the vege intake – it’s such a versatile recipe.

    Would definitely make again – many thanks for sharing this gem with us.

    Anzos

    1. *relish – I meant delish

      Penelope, I browned my sausage first and then added back into the soup in the last 10 minutes. But I think Sandra means it to go in raw in the last 10 minutes.

  3. Sandra,
    My Two year old thinks that this is the most awesome dinner I have ever cooked for him.
    He is sitting beside me now, (proudly) feeding himself, and saying “ommnomnom” after every mouthful.
    My wife and I think it’s pretty darn nice too. I think next time I might try it with Italian Sausage, or maybe Chorizo instead, just for the different texture.

    Pete

    1. I don’t think I’m ever happier than when I see a young child eating their food contentedly with the grown ups. It’s the best feeling ever. I’m so happy about this comment, I have an enormous silly grin on my face. x

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