Indian Inspired Winter Sausage and Lentil soup
Low cal spray oil
1 packet Mallon’s Low Fat Turkey Sausages, cut into 4 pieces
1 onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
1/2 leek, washed and finely sliced
1/2 red pepper, finely sliced
1/2 yellow pepper, finely sliced
1250mls chicken or vegetable stock
400g chopped tomatoes
100g red lentils
1 heaped dessert spoon mild curry powder
1 level teaspoon mild chilli powder
1 x 410g tin of mixed beans
Spray a large heavy bottomed saucepan with oil and place over a moderate heat and gently fry the sausage pieces until golden brown. Add the onion and fry until soft, then add the carrots, leek slices and red and yellow pepper slices and fry for a minute until soft.
Pour chopped tomatoes into the saucepan along with stock, lentils, curry and chilli powder. Bring to the boil, then reduce the temperature and simmer for 20 minutes before adding mixed beans, then continue to simmer for a minute allowing the beans to heat through. Ladle the soup into warm bowls and serve immediately.