• sandrabrandalise


COOKBOOK: Better Homes & Gardens Country Cooking

I think the name of this recipe is a little deceiving. It not only has lentils but it has the works! ‘The works’ gives this simple-titled soup a huge burst of flavour. It should have been named ‘Lentil Soup with the Lot’

Lentils are rich in fibre, folate and potassium which makes it great food to manage your blood pressure and cholesterol. They are also a source of iron & vitamin B1 which helps maintain a steady heartbeat. Above all of this, lentils taste almost meaty with a slight sweet & peppery taste which gives this soup an amazing flavour.

Hope you enjoy


Serves 8-10

8 cups chopped leg ham

600g polish sausages

2 onions, chopped

3 cloves of garlic, chopped

1 tablespoon olive oil

4 cups sliced celery

12 cups chicken stock

680g dry soup mix lentils

Salt & pepper

Handful of parsley, chopped

Place the sausages on a flat oven tray lined and grill until cooked, approx 5-8mins, turn them at half time.

Let them cool down for 5mins. Slice each sausage in the centre, longways. Slice and chop again to give it a rough cut.

Add a little olive oil in a frying pan and fry the onion until golden in colour.

Add the olive oil in a deep pot, add the garlic and stir for a few seconds. Add the cooked chopped sausage, celery, chopped ham and half the stock. Stir well. Add salt and pepper and the rest of the stock. Add the lentils and mix well. Bring to boil and simmer for 30mins. Ready to serve with a sprinkle of parsley over each plate.

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