Sausage, lentil and vegetable soup (soupe paysanne)

With sausages, lentils, potatoes, beans, and vegetables, this hearty soup has something for everyone. Best served immediately when hot.

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 cup lentils, rinsed
• 2 litres chicken or vegetable stock
• ¼ white cabbage, shredded
• 2 carrots, diced
• 1 leek, sliced into 5 mm rounds
• 2 potatoes, diced
• 2 sticks celery, diced, plus celery leaves for garnish, optional
• 4 diots fumés de Savoie (smoked Savoie sausages), cut into 1 cm slices
• 2 cups white haricots beans, soaked for 8 hours

Instructions

1. Heat olive oil in a soup pot. Sauté onions and garlic until softened but not coloured.
2. Add the lentils and the stock. Bring to the boil then cook for 10 minutes.
3. Add the rest of the vegetables except the haricot beans. Add sausages. Simmer for another 10-15 minutes until lentils and vegetables are cooked.
4. Stir in the haricot beans. Add some more water if needed. Bring to the boil, then turn down to a simmer. Cook for 5 minutes or until beans are tender. Season with salt and pepper stir in celery leaves for garnish (optional), then serve immediately.

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.