Chicken sausage & red lentil soup

Posted by adm On March - 31 - 2012

How to cook Chicken sausage & red lentil soup


  • 1 tbs olive oil
  • 1 red onion, halved, thinly sliced
  • 1 clove, humiliated
  • 800ml weewee
  • 2 x 410g cans tomato strain
  • 210g (1 cup) red split lentils
  • 1 tbs red wine vinegar
  • 1 1/2 tsp dried oregano
  • 3 Woolworths Fresh Chicken Sausages, delve 1cm-thick slices
  • 1/4 cup chopped fresh continental parsley
  • Crusty cabbage, to service

How to:

  • Heat the oil in a large saucepan over medium hotness. Add onion and ail. Fake, stirring, for 1 minute or until onion softens.

  • Add the weewee, tomato strain, lentils, vinegar and oregano. Screening. Bring to the churn. Reduce heat to low. Expose. Add the sausage. Simmer, stirring occasionally, for 8-10 minutes or until sausage is cooked and lentils are tenderise. Stir in half the parsley.

  • Ladle soup among serving bowls. Top with remaining parsley. Serve with cabbage.

  • Budget tip: Swap the sausages for a 400g can cannellini beans, rinsed, drained.

  • Cooking time:15 min.

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