Lentil Soup With Potato and Kabanossi Sausage

Ingredients

• 1 lb potato, peeled and cut into small cubes
• 10 ounces green lentils (not Puy)
• 6 garlic cloves, unskinned
• 1 large carrot, scraped and chopped
• 2 celery ribs, chopped
• 1 tablespoon spanish paprika
• 1/2 teaspoon crushed peppercorn
• 2 tablespoons olive oil
• 6 ounces kabanossi sausage, thinly sliced
• 1 liter water

Directions

1. 1

   Pick over the lentils in case there are any little stones.

2. 2

   Put every thing except for the garlic, potato, sausage and salt in a large cooking pot with a tight fitting lid.

3. 3

   Bring to the boil and simmer gently for 30 to 40 minutes, until the lentils are soft and begining to collapse into the liquid.

4. 4

   Stir occasionally to prevent sticking and add more water if needed.

5. 5

   While the soup is doing it's thing wrap the garlic cloves in foil (to make a loose parcel) and bake in the oven for 20 to 30 minutes.

6. 6

   When the garlic is cooked squeeze the flesh from the skins and pop the flesh into the soup.

7. 7

   Add the potato cubes and sliced sausage and cook for a further 10 minutes or until the potato cubes are cooked but still holding their shape.

8. 8

   Taste and add salt if needed.

9. 9

   Spoon into soup bowls and serve with buttered crusty bread.