Chicken sausage and red lentil soup

Cooking Soups Chicken sausage and red lentil soup

Serve steaming bowls of soup, rich with tomato, oregano and tasty bites of sausage, with crusty bread to mop up every last drop.

Lables: Fish free Lactose free Shellfish free
  1. Heat the oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 1 minute or until onion softens.
  2. Add the water, tomato puree, lentils, vinegar and oregano. Cover. Bring to the boil. Reduce heat to low. Uncover. Add the sausage. Simmer, stirring occasionally, for 8-10 minutes or until sausage is cooked and lentils are tender. Stir in half the parsley.
  3. Ladle soup among serving bowls. Top with remaining parsley. Serve with bread.

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1 tbsp olive oil
1 red onion, halved, thinly sliced
1 garlic clove, crushed
800ml water
2 x 410g cans tomato puree
210g red split lentils
1 tbsp red wine vinegar
1 1/2 tsp dried oregano
3 Chicken Sausages, cut into 1cm-thick slices
1/4 cup chopped fresh continental parsley
Crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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