3 cups water
1 cup Puy lentils
½ carrot, peeled
1 whole shallot or ½ onion, peeled
½ stick of celery
1 tbsp NOMU Extra Virgin Olive Oil
250g bacon, sliced
1 shallot or ½ onion, finely diced
½ stick of celery, finely diced
½ carrot, peeled and diced
1 clove garlic, crushed
1 tsp NOMU Provençal Rub
1 litre boiling water
2 tbsp NOMU Vegetable Or Chicken Stock
400 g lamb sausage, sliced into bite-sized pieces
2 baby or 1/2 large savoy cabbage, finely sliced
1/2 cup Italian parsley, roughly chopped (optional)
NOMU Black Pepper to taste
Place the water, lentils, carrot, onion and celery in a saucepan, bring to the 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 the NOMU Extra Virgin 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 NOMU Provençal Rub and fry for a few more seconds. Add the lentils back to the pot along with the hot water and NOMU Vegetable STOCK and bring to the 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 NOMU Extra Virgin Olive Oil and a crack of NOMU Black Pepper.
You can use any sausage for this.
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 and 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.
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