Day 2.... not from the book but an edited faster version of yesterdays.
LENTILS WITH KABANOSSI. Serves 6
375g [12oz] split Red lentils
1 tablespoons Olive oil
Kabanossi sausage, thinly sliced
1 Onion finely chopped
2 Garlic cloves finely chopped
1.2l [2 pints] Vegetable Stock
900ml [1 1/2 pints] water
1 Bay leaf
1 Sprig of Thyme
3 Carrots, quartered and thinly sliced.
- Heat the oil in a large pan, add Kabanossi and cook on moderate heat for 5 mins until browned. Remove with a slotted spoon, leave to drain on kitchen roll.
- Add onion and garlic cook on moderate heat for 5 mins until soft. Add lentils, stock, water, bay leaf and thyme, bring to the boil, skimming off the scum. Reduce heat and Add carrots partially cover and simmer stirring occasionally for about 30-40 mins until lentils are well cooked.
- Remove the bay leaf and blend the soup at this point. Season to taste. Add Kabanossi, heat for a further 5 mins. Serve.