Lentil Soup With Potato and Kabanossi Sausage

"Comfort food for cold winter days. Serve with buttered crusty bread."
 
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Ready In:
1hr 5mins
Ingredients:
10
Yields:
4-6 bowls
Serves:
4-6
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ingredients

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directions

  • Pick over the lentils in case there are any little stones.
  • Put every thing except for the garlic, potato, sausage and salt in a large cooking pot with a tight fitting lid.
  • Bring to the boil and simmer gently for 30 to 40 minutes, until the lentils are soft and beginning to collapse into the liquid.
  • Stir occasionally to prevent sticking and add more water if needed.
  • While the soup is doing it's thing wrap the garlic cloves in foil (to make a loose parcel) and bake in the oven for 20 to 30 minutes.
  • When the garlic is cooked squeeze the flesh from the skins and pop the flesh into the soup.
  • Add the potato cubes and sliced sausage and cook for a further 10 minutes or until the potato cubes are cooked but still holding their shape.
  • Taste and add salt if needed.
  • Spoon into soup bowls and serve with buttered crusty bread.

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RECIPE SUBMITTED BY

<p>I live in the Somerset countryside, cook on an AGA and keep a few chickens. This year I am growing veggies as well and it's been a success so far:-) I'm also a keen knitter. You can see more on my blog. <br /> <br /> I like cooking old fashioned dishes like stews and casseroles, I don't eat much meat but I do like cheese and chocolate :-) <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
 
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