Tomato and lentil soup with spicy meatballs
|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||onion — medium, chopped|
|1-2||garlic — cloves, crushed|
|fresh basil — or parsley, to serve|
|salt and freshly ground black pepper|
|1 Tbs||vinegar — red wine|
|fresh basil — or parsley, to garnish|
|crème fraîche — or yoghurt|
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!