Lentil and bean soup with smoked sausage

6 servings By Food24
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Ingredients (22)

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
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
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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.

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