Sick? Tired? My Italian sausage and lentil soup is a real crowd pleaser. It’s easy to make, cheap and freezes like a boss – so I tend to make large batches and keep some (quite literally) for a rainy day.
Like so many good home cooking recipes, this was born from a mixture of being sick at home and resisting a trip to the shops. The result was pleasantly surprising and it’s been on the menu ever since.
While technically its Autumn here in Perth, I’ve been ignoring it for as long as I can, even passing off the odd rainy day as a seasonal anomaly. But as the mornings darken and the skies grey, I can’t help but admit that the warmth and light of the blissful Summer sun has slowly crept away, leaving behind the unwelcome start of Winter. That’s not to say I hate Winter-time, in fact I love to cuddle up on the couch with a red wine and a good movie, but the transition always gets me. I start to long for white beaches and tropical drinks…until I remember all the wonderful things a cooler, climate brings.
So it’s time. “Hey Winter, I am ready for you! Bye Summer, you’ve been great, thanks for the tan.”
8 Italian sausages (the better the sausage, the better the soup), cut into 2-3cm chunks
1 brown onion, diced
3 garlic cloves, finely sliced
1 carrot, diced
1 bunch asparagus, diced diagonally
1 capsicum, diced
1 tsp chili flakes
1 can (400gm) brown lentils, drain liquid from can
1 can (400gm) tomatoes
Salt and pepper
- In a large pot, heat a good glug of olive oil, add onions and garlic and cook slowly for ten minutes, or until translucent.
- Increase heat to medium high and add sausages, chili flakes, carrot and capsicum and cook until sausages have browned. Pour in lentils, tomatoes, 500ml water (or enough to cover) and bring to the boil, then reduce and simmer for 15 minutes.
- Add asparagus (cook for 2 minutes), season to taste and then serve topped with some grated Parmesan.