Soup isn’t very easy to photograph so apologies for that but this is one of the tastiest dishes I have made in a while – I keep making it as it was so good!
The turkey sausages tend to break apart in the soup, and added to the small veg and lentils, this makes a very interesting and filling soup.
Ingredients: serves 4
8 Turkey sausages (I got mine from Aldi) each chopped into 4 pieces
2 -3 tbsp Coconut oil
1 onion, chopped
2 cloves garlic, finely chopped or crushed
1 large carrot, finely chopped
1 courgette, chopped
1 red pepper, diced
1 tin chopped tomatoes
1 litre chicken stock (2 cubes)
150g dried Red lentils
Heat 1/2 the coconut oil in a large soup / casserole pan on the hob. Add the sausages and stir immediately. Brown the sausages on the outside for a few minutes but ensure you are constantly stirring or they get very stuck on the bottom! Use the other half of the coconut oil as necessary to prevent sticking.
Next add the onion, reduce the heat and cook for a few minutes before adding the garlic.
After another minute add the carrot then the courgette and pepper. Cook through for a few minutes until starting to soften.
Next add the tinned tomatoes and stock followed by the lentils. Season.
Bring to the boil and reduce heat down low. Leave to simmer for a minimum of 25 minutes but can be left for longer if you are busy doing other things.
Serve and enjoy!