Lentil Soup With Potato and Kabanossi Sausage |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Comfort food for cold winter days. Serve with buttered crusty bread. Ingredients:
1 lb potato, peeled and cut into small cubes |
10 ounces green lentils (not puy) |
6 garlic cloves, unskinned |
1 large carrot, scraped and chopped |
2 celery ribs, chopped |
1 tablespoon spanish paprika |
1/2 teaspoon crushed peppercorn |
2 tablespoons olive oil |
6 ounces kabanossi sausage, thinly sliced |
1 liter water |
Directions:
1. Pick over the lentils in case there are any little stones.
2. Put every thing except for the garlic, potato, sausage and salt in a large cooking pot with a tight fitting lid.
3. Bring to the boil and simmer gently for 30 to 40 minutes, until the lentils are soft and beginning to collapse into the liquid.
4. Stir occasionally to prevent sticking and add more water if needed.
5. While the soup is doing it's thing wrap the garlic cloves in foil (to make a loose parcel) and bake in the oven for 20 to 30 minutes.
6. When the garlic is cooked squeeze the flesh from the skins and pop the flesh into the soup.
7. Add the potato cubes and sliced sausage and cook for a further 10 minutes or until the potato cubes are cooked but still holding their shape.
8. Taste and add salt if needed.
9. Spoon into soup bowls and serve with buttered crusty bread.
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