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
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.
Add onion, carrot, garlic and dried herbs. Cook, stirring occasionally, for about 5 minutes or until onion is soft.
Stir in stock, tomatoes, pesto and lentils. Bring to the boil. Reduce heat, cover and simmer gently, for 15 minutes. Season.
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.