Ingredients
500g Italian sausages
1 small onion, finely chopped
1 large carrot, finely chopped
1 clove garlic, crushed
2 tsp dried Italian or mixed herbs
1L chicken stock
400g can crushed tomatoes
¼ cup store-bought tomato pesto
400g can brown lentils, drained and rinsed
Ground sea salt and cracked black pepper, to season
1 medium zucchini, thinly sliced
60g baby spinach leaves
Flaked parmesan, to serve
Torn baguette, to serve
Method
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Squeeze sausage meat out of skins. Discard skins. Heat a wide, deep pot over medium to high heat. Add sausage meat and cook, breaking up lumps into small pieces with the end of a spatula. Cook for 5-7 minutes or until beginning to brown.
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Add onion, carrot, garlic and dried herbs. Cook, stirring occasionally, for about 5 minutes or until onion is soft.
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Stir in stock, tomatoes, pesto and lentils. Bring to the boil. Reduce heat, cover and simmer gently, for 15 minutes. Season.
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Stir in zucchini and cook, covered, for 3 minutes or until tender. Remove pot from heat, stir in spinach leaves until just wilted. Ladle into bowls and sprinkle with parmesan. Serve with pieces of baguette.
