Place the water, lentils, carrot, onion and celery in a saucepan. Bring to a boil, then reduce the heat to a simmer until the lentils are just cooked but still al dente.

In a heavy-based pot, fry the bacon in a glug of Olive Oil until beautifully crispy. Remove with a slotted spoon, leaving the oil behind and set aside. Add the onion, celery and carrot to the same pot and sauté until the onions are soft and translucent. Add the garlic and Provençal Rub and fry for a few more seconds. Add the lentils along with the hot water and Stock and bring to a boil. Reduce the heat and simmer for 15 minutes.

While the soup is simmering, heat some Olive Oil in a frying pan and fry the lamb sausage until nicely browned and caramelised. Add the sausage to the soup, followed by the bacon, savoy cabbage and parsley and simmer for 5 minutes or until the cabbage is just cooked but still al dente.

Check the seasoning and serve hot with a final drizzle of Olive Oil and a crack of Black Pepper.

Notes:

You can use any sausage for this recipe.

For a vegetarian or vegan option you can also use vegetarian or vegan sausage and leave out the bacon.

Puy lentils are available from Olive Branch deli. If you don’t have Puy lentils, you can use normal brown lentils.

Kale is also delicious in this recipe if you don’t have Savoy cabbage.