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Italian sausage, vegetable & lentil soup

Serve a winter favourite with a slice of artisan bread for a substantial feast.
  • 23 Aug 2018
Italian sausage, vegetable & lentil soup
Prep: 10 Minutes - Cook: 30 Minutes - Easy - Serves 4
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Serve a winter favourite with a slice of artisan bread for a substantial feast.

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

  1. 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. 

  2.  Add onion, carrot, garlic and dried herbs. Cook, stirring occasionally, for about 5 minutes or until onion is soft. 

  3. Stir in stock, tomatoes, pesto and lentils. Bring to the boil. Reduce heat, cover and simmer gently, for 15 minutes. Season. 

  4. 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.

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