Lentil, Vegetable and Sausage Soup

Lentil, Vegetable and Sausage Soup

This sausage lentil and vegetable soup is full of goodness and just the thing to ward off the cold. Delicious, easy and economical too!

Course Main Meal, Soup

Cuisine British

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 514kcal

Author Corina Blum

Ingredients

400 g Sausages (6 sausages)
1 onion finely diced
1 stick of celery diced
2 carrots sliced
300 g butternut squash cubed
1 courgette cubed
150 g green lentils
800 ml stock I used chicken
2 tablespoon chopped fresh parsley
⅛ teaspoon black pepper

Metric - US Customary

Instructions

Cut the sausages into bite-sized pieces and cook in a large saucepan until cooked through and browned on all sides.
Remove the sauce pieces from the pan and set aside.
There will probably be quite a bit of fat in the pan so wipe it clean then add all the vegetables and lentils. Cover with the stock and bring to the boil. Lower to a simmer and continue to cook for about 20 minutes until the lentils and vegetables are almost ready. Add the sausage back to the pan and cook for another 5 minutes.
Stir in some freshly chopped parsley at the end and season with black pepper.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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