Ingredients
- 2 tablespoon olive oil (extra virgin)
- 400 grams pork sausage (pork and fennel sausages, casings removed)
- 2 brown onions (finely chopped)
- 1 carrot, peeled and finely chopped
- 1 fennel bulb, finely chopped (baby fennel)
- 1 celery stick, finely chopped
- 3 garlic cloves, minced
- 1 litre broth (Campbell's Real Soup Base, Italian)
- 250 ml water
- 1 can (400 grams) lentils (brown lentils, rinsed and drained)
- Kale, sliced (1 small bunch Tuscan kale, leaves thinly sliced)
- Parmesan toast, to serve - optional
How to Make
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Step 1: 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.
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Step 2: 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.
We hope you enjoy this recipe!
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