Lentil Soup With Potato And Kabanossi Sausage

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 1 lb potato, peeled and cut into small cubes
• 10 ounces green lentils (not puy)
• 6 garlic cloves, unskinned
• 1 large carrot, scraped and chopped
• 2 celery ribs, chopped
• 1 tablespoon spanish paprika
• 1/2 teaspoon crushed peppercorn
• 2 tablespoons olive oil
• 6 ounces kabanossi sausage, thinly sliced
• 1 liter water

Recipe

• 1 pick over the lentils in case there are any little stones.
• 2 put every thing except for the garlic, potato, sausage and salt in a large cooking pot with a tight fitting lid.
• 3 bring to the boil and simmer gently for 30 to 40 minutes, until the lentils are soft and beginning to collapse into the liquid.
• 4 stir occasionally to prevent sticking and add more water if needed.
• 5 while the soup is doing it's thing wrap the garlic cloves in foil (to make a loose parcel) and bake in the oven for 20 to 30 minutes.
• 6 when the garlic is cooked squeeze the flesh from the skins and pop the flesh into the soup.
• 7 add the potato cubes and sliced sausage and cook for a further 10 minutes or until the potato cubes are cooked but still holding their shape.
• 8 taste and add salt if needed.
• 9 spoon into soup bowls and serve with buttered crusty bread.