Spicey Lentil and sausage soup

Some nights you don’t feel like a huge meal. This was certainly the case last Sunday after we returned from a 10 course lunch at Fino in Willunga. We hadn’t planned on eating again that day but at about 9pm, our usual dinner time, the bellies were starting to growl. This is where a good standby pantry comes in handy.

This recipe is based on one given to me by a woman, Carmen, I went to university with. She had 3 young kids who were full of energy but still managed to show up to study sessions with fantastic food. This was one of her regulars because she could leave it to do it’s thing while she made sandwiches for the kids. The addition of sausage was mine. Otherwise this recipe is vegan, probably the way she would have preferred it. Every time I cook this dish I feel warm and comfortable, much like the vibe that Carmen gave off.

2 teaspoons olive oil
1/2 cup red lentils
1/2 onion, finely chopped
1 teaspoon turmeric
1 teaspoon garam marsala
1 teaspoon ground cumin
1 chopped red chilli (or 1 teaspoon chilli paste)
55g (2oz) mild italian sausage, diced (optional, you could also use ham or bacon)
1 cup of chicken stock (I was told to use massel stock cubes and they really are good, vegan too)
1/2 potatoe, peeled and diced (optional, make the soup thicker)
coriander (cilantro) to garnish

serves 2

Rinse and pick over the lentils for any discoloured ones.

Toast the spices in a medium sized saucepan until aromatic. Add the oil and saute the onion, chilli and sausage until the onion starts to brown. Add the lentils and stir to coat.

Add in the stock and potato and bring to the boil. Simmer gently for 20 minutes with the lid half on. Serve with a garnish of coriander and a bit of fresh bread.

Also don’t forget to check out this week’s vodcast over at Healthy Helpings TV, where I cook up Italian Chicken Rolls, using yours and my favourite ingredient, Quark