Sausage, lentil and spring greens soup
Serves: 4
Prep time: 10 minsTotal time: 
Photography by Dan Jones
Sausage, lentil and spring greens soup
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
391Kcal
Fat
21gr
Saturates
6gr
Carbs
32gr
Sugars
13gr
Fibre
17gr
Protein
19gr
Salt
1.4gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 4 Taste the Difference Sicilian-style sausages
- 2 tbsp olive oil
- 200g peeled and chopped celeriac
- 2 carrots, peeled and chopped
- 1 parsnip, peeled and chopped
- a pinch of crushed dried chilli
- 1 tsp fennel seeds
- 1 x 410g tin green lentils, drained
- 1.2 litres vegetable stock
- 1 x 200g pack prepared spring greens, shredded
- a handful of flat-leaf parsley, to serve
Step by step
- Remove the skins from the sausages and crumble the meat into a nonstick frying pan. Brown the meat; set aside.
- Meanwhile, in a large saucepan, heat the oil. Add the celeriac, carrots, parsnip, chilli and fennel seeds, and cook for 10 minutes, covered, until tender – stir now and then.
- Add the lentils and stock, and bring to simmering point.
- Add the spring greens and simmer together for a few minutes until tender. Season to taste.
- Add the browned sausagemeat to the soup and heat through. Ladle into heated bowls and scatter with flat-leaf parsley leaves.
