June 11, 2017
Comfort Food, Dinner, Soups/Stews,
Pork, Pork Sausage, Vegetables, Carrot, Kale, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Potluck, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"From our Sunday newspaper The Sunday Times."
Heat 2 teaspoons of oil in a large saucepan over medium heat and add the sausage meat and cook, breakup with a wooden spoon, for 6 minutes or until browned and then use a slotted spoon to transfer to a bowl and set aside.
Heat remaining oil in a pan over medium heat and add the onion, carrot, fennel, celery and garlic and cook, stirring occasionally, for 8 minutes or until softened and then add the soup base and water and cover and bring to a simmer and simmer for 4 minutes and then add the lentils and sausage meat and simmer, covered, for 2 minutes or until warmed through and then add the kale and simmer, covered for 2 minutes or until just wilted and serve with parmesan toast, if using.
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