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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A meal in it's self when served with some nice crusty bread. Ingredients:
1 tablespoon vegetable oil |
3 garlic cloves |
2 large yellow onions, chopped |
300 g brown lentils |
3 carrots, chopped fine |
3 celery ribs, chopped fine |
2 large tomatoes, chopped |
7 cups chicken stock (cubes are fine) |
1 1/2 cups tomato puree |
500 g thin beef sausages |
Directions:
1. Rinse lentils and pick through.
2. Heat oil in large pan; cook onion, celery and garlic, stirring, until onion is soft. Stir in stock, tomato puree, lentils,tomato and carrot.
3. Simmer for about 3/4 hour or until lentils and carrots are tender.
4. Meanwhile cook sausages, until brown all over and cooked through.
5. Drain sausages on absorbent paper, slice then add to soup.
6. Cook uncovered till hot. Add pepper to taste.
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