Lentil and bean soup with smoked sausage

Fairlady
6 servings By Food24
Tap for method
Tap for method

Ingredients (22)

stock
250.00 g chicken — gizzards
250.00 g chicken — necks
3.00 Litres water — cold
1.00 onion — peeled, halved
2.00 carrots
2.00 bay leaves
4.00 stalks soup celery
SOUP
60.00 ml beans — soaked
30.00 ml fresh chillies — 573
60.00 ml lentils — brown
4.00 carrots — peeled and diced
2.00 leeks — trimmed, diced
2.00 onions — peeled and cubed
2.00 turnip — peeled and diced
400.00 g tinned tomatoes — Italian-style, chopped
2.00 bay leaves
5.00 ml sugar
250.00 g sausages
2.00 sausages — debrizener, sliced
salt and freshly ground black pepper — to taste
30.00 ml fresh parsley — chopped
Tap for ingredients
Tap for ingredients

Method:

STOCK: Soak, then wash gizzards, pulling off crinkly lining if necessary. Rinse necks thoroughly. Place gizzards and necks in a large saucepan with cold water.
Add onion, carrots, bay leaves and celery and simmer over very low heat for 5 to 6 hours, or overnight. Strain and discard gizzards, necks and vegetables.
SOUP: Drain beans. Heat olive oil in a large saucepan and add beans, lentils, carrots, leeks, onions and turnips. Stir-fry for 8 to 10 minutes. Add tomatoes, bay leaves and sugar.
Cover and simmer for 1 to 2 hours, or until beans have softened.
Add sausages and seasoning 10 minutes before serving.
Sprinkle with parsley and serve in heated soup plates.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.