Friday, April 16, 2010

#72 Lentils and Sausage Soup

Lentils and sausage soup

To serve 4
200g puy lentils
1 small onion, finely chopped
8 cloves garlic, finely chopped
1 small carrot, peeled and thinly sliced
1 bay leaf
½ tsp thyme
¼ tsp rosemary
black pepper
2 tbsp oil
400g Toulouse (or any other garlic and rosemary flavoured) sausage, sliced in to 2 cm pieces

Put the lentils, onion, garlic, carrot, herbs and salt in a pot, cover with 1.5l water and cook for half an hour, or until soft.
In a frying pan, heat the oil and fry the sliced sausages, 8-10 minutes. Alternatively, put them under the grill and cook until nicely browned.
Add the cooked sausages to the pot of lentils. Check the seasoning and the thickness of the soup, adding more salt and water if needed.
Serve with a nice piece of crusty bread.

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