This lentil soup is a complete meal in a bowl. It is lovely served with thick wedges of granary bread, or it can be made into a more substantial meal by serving it with dumplings. Remember to always keep a pack of Linda McCartney’s Vegetarian Sausages in the freezer for this recipe!
Recipe by Linda McCartney (Linda McCartney On Tour from 1998)
Heat the oil in a large saucepan. Add the chopped onion, carrots and celery, and chilli if using, and cook over a low heat for 5 minutes, stirring occasionally. Stir in the garlic and spices. Cook for a further minute or two then stir in the lentils. Gradually stir in the stock and the tomato juice. Cover and simmer for about 20 minutes until the vegetables are tender. Cut the grilled Vegetarian Sausages into thick slices. Remove the soup from the heat and stir in the Vegetarian Sausage slices. Season to taste with salt and pepper. Serve sprinkled with chopped parsley.
2tbs olive oil
2 medium onion, chopped finely
2 large carrot, chopped
4 sticks celery, chopped finely
1 dried red chilli pepper
2 cloves garlic, crushed
1tsp coriander
1tsp ground cumin
225g red lentils
1.4l vegetable stock
150ml tomato juice
8 Linda McCartney Vegetarian Sausages, grilled
Sea salt and black pepper to taste
Chopped parsley to garnish
