Ingredients
- 1 cup puy or brown lentils
- 4T olive oil
- 3 large onions
- 1 huge leek
- 1 T minced garlic
- 1 tsp black pepper
- 1 T thyme
- 1 tsp cumin
- 4 medium sized carrots
- 3l water (or stock)
- 1 can of tomato puree (or 4T of paste)
- 2 tsp salt
- 1 pack of Andouille sausage
- 3 cups vegetables in chunks
- 2 T vinegar
- something green to top (either 1 cup frozen peas added near the end or coriander or parsley)
- Parmesan
Spicy Sausage Soup
Method
- Cover the lentils with boiling water and leave to soak for 15 minutes then drain the water off
- Heat the olive oil and add cumin - fry for 20 seconds then add the onions, carrots, leeks, garlic, pepper, thyme and reduce heat to low, cover for 30 minutes
- Add the water or stock, tomatoes, and drained lentils, cover, and bring almost to a boil
- Reduce the temp and simmer covered for an hour or so until the lentils are cooked
- Meanwhile fry the sausages in a separate fry pan Add the vegetable chunks and then the sausage and vinegar
- Cook for 4~8 minutes depending on the size of your chunks
- Serve sprinkled with grated Parmesan and your something green
Comments
Thanks to McArthur's Berry Farm for providing the vegetables, and to Havoc Pork for the Andouille sausage used in the demonstration.
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