We start our Christmas Alps holidays with this fantastic hearty soup. We bought the sausages at a local Sunday market and they are so good we regret we didn’t buy more…

Ingredients

• 1 cup red lentils
• 1 large carrot
• 2 large celery sticks
• 1 large white onion
• 4 cups chicken broth
• 4 Toulouse sausages
• Fresh dill to serve

Step by step

• Dice the onion, carrots, celery (I also added some left-over fennel).
• In a large saucepan heat the olive oil. Add the chopped vegetables, stir well and cover with a lid for about 5 minutes.
• Add the lentils and the chicken broth. Bring up to a boil, then turn the heat down, replace the lid and let simmer until the lentils begin to fall apart (around 20 minutes).
• Slice and brown the sausages in a little oil before adding them to your soup (5 minutes before the lentils are ready).
• Season to taste and add the dill (finely chopped).

  Your shopping basket

• 500g red lentils – £1.10
• 1 large carrot – £0.10
• 2 large celery sticks – £0.40
• 1 large white onion – £0.30
• 4 cups chicken broth – £1.15
• 4 Toulouse sausages – £3.50
• 20g fresh dill – £0.55
• Cost of ingredients (4 serving) £7.10 | Per serving £1.78