Chicken Sausage & Red Lentil Soup
A rich soup with tomato, oregano and tasty bites of sausage.
- Yield: Serves 4
- Preparation Time: 5 Minutes
- Cooking Time: 30 Minutes
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Ingredients
- 1 tbsp olive oil
- 1 red onion, halved, thinly sliced
- 1 garlic clove, crushed
- 800ml water
- 2 x 400g cans of crushed tomatoes
- 1 cup red split lentils
- 1 tbsp red wine vinegar
- 1½ tsp dried oregano
- 3 chicken sausages, cut into 1cm-thick slices
- ¼ cup chopped fresh continental parsley
- Crusty bread, to serve
Directions
- Heat the oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 1 minute or until onion softens.
- Add the water, tomato puree, lentils, vinegar and oregano. Cover. Bring to the boil. Reduce heat to low and uncover.
- Add the sausage. Simmer, stirring occasionally, for 8-10 minutes or until sausage is cooked and lentils are tender. Stir in half the parsley.
- Ladle soup among serving bowls. Top with remaining parsley. Serve with bread.
