Tomato and lentil soup with spicy meatballs

4 servings Prep: 10 mins, Cooking: 30 mins
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A meaty, spicy soup for a filling meal.

By Food24 May 23 2011
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Ingredients (14)

500 g sausages — sashimi-quality
2 Tbs fresh chillies — 573
1 tsp paprika — smoked
2 lentils — red tinned, drained and rinsed
2 tinned tomatoes — cherry
1 tomato paste
1 onion — medium, chopped
1-2 garlic — cloves, crushed
fresh basil — or parsley, to serve
salt and freshly ground black pepper
2 tsp sugar
1 Tbs vinegar — red wine
fresh basil — or parsley, to garnish
crème fraîche — or yoghurt
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Method:

Take
the sausage meat out of the casings and form into small meatballs.
Heat
the olive oil in a heavy based pot and fry the meatballs until they are
golden brown.
Remove from the pot and keep one side.
In the same
sausage flavored oil, add the paprika and saute the onion and garlic.

When the onion is soft and translucent, add all the ingredients except
the creme fraiche and some of the fresh herbs.
Bring to the boil and add
the meatballs.
Turn the heat right down and allow the soup to simmer
and for  the sausage flavors to infuse all the other ingredients.
When
ready to serve, drizzle some creme fraiche  over the top and sprinkle
with the fresh herbs.
Serve with a crusty farm loaf!

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s
blog, click here.



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