Lentil Soup with Sausages
Seasonal recipe
This lentil soup is a right winter warmer. It uses leeks, potatoes, brown lentils, rosemary. It also uses sausages; occasionally eating 'wild' meat is better than farmed meat, because of animal welfare and CO2 emissions from farmed livestock. For this recipe I've used venison sausages which should be available from your local farmer's market. If you are vegetarian or vegan, you can use vegan sausages instead.
Preparation
This is a very simple recipe:
basically you peel and chop/slice/dice all vegetables (remember you can eat the green of a leek, so don't waste this!)
Heat the oil in a large pan and fry the onions and garlic for around 5 minutes before adding all the vegetables, rosemary and sausages.
Crumble the Kallo organic vegetable cubes onto it and add 1.25 litres of water. Put the lid back on, bring to the boil and cook for 35 - 40 minutes until everything is cooked through.
Take the sausages out, slice them and put them back on the soup.
Lentil Soup with Sausages
Ingredients
- 1 garlic clove, peeled & crushed
- 1 onion, peeled & chopped
- 3 leeks, chopped & washed
- 500g potatoes, peeled & diced
- 4 (venison) sausages
- 1 tsp dried rosemary
- 300 g brown lentils
- 2 Kallo Organic Vegetable Cubes
- 1 tbsp sunflower oil
