Sausage, fennel and lentil soup

Lentil soup with chunks of Toulouse sausage and fennel.

Lentil, Sausage and Fennel Soup – Serves 6

Ingredients:

300g French green lentils (or Puy lentils)

400g Toulouse sausages, casings removed

1 medium onion, diced

1 bulb fennel, trimmed and diced

3 cloves

2 sprigs fresh thyme or ½ tsp dried thyme

1.5lt chicken stock

Sea salt and black pepper

Extra virgin olive oil

Crème fraiche for serving

 

Method:

In a pot, cook the sausages in oil over medium heat until browned, breaking into bits with a spoon as it cooks. Set aside.

Add more oil if needed and the onion, fennel and salt to cook, stirring regularly until softened.

Rinse the lentils, then add to the pot with the cloves and thyme. Add the stock, cover and bring to a simmer. Cook until the lentils are cooked through (about 30 minutes).

Return the sausages bits to the pot, taste and adjust the seasoning.

Serve into bowls with a spoonful of crème fraiche and a slice (or two!) of crusty baguette.