Serve steaming bowls of soup, rich with tomato, oregano and tasty bites of sausage, with crusty bread to mop up every last drop.
Ingredients
- 1 tablespoon olive oil
- 1 red onion, halved, thinly sliced
- 1 garlic clove, crushed
- 800ml water
- 2 x 410g cans tomato puree
- 210g (1 cup) red split lentils
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons dried oregano
- 3 Chicken Sausages, cut into 1cm-thick slices
- 1/4 cup chopped fresh continental parsley
- Crusty bread, to serve
Method
- Step 1Heat the oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 1 minute or until onion softens.
- Step 2Add the water, tomato puree, lentils, vinegar and oregano. Cover. Bring to the boil. Reduce heat to low. 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.
- Step 3Ladle soup among serving bowls. Top with remaining parsley. Serve with bread.
Nutrition
2180 kj
Energy
19g
Fat Total
5g
Saturated Fat
12g
Fibre
32g
Protein
56g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Swap the sausages for a 400g can cannellini beans, rinsed, drained.
- Author: Heidi Flett
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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