Cooking Time

15 minutes

Ingredients (serves 4)

• 1 tbs olive oil
• 1 red onion, halved, thinly sliced
• 1 garlic clove, crushed
• 800ml water
• 2 x 410g cans tomato puree
• 210g (1 cup) red split lentils
• 1 tbs red wine vinegar
• 1 1/2 tsp dried oregano
• 3 Woolworths Fresh Chicken Sausages, cut into 1cm-thick slices I have replaced the sausages with chicken thigh or any other preferred piece of the chicken, to lower the fat content
• 1/4 cup chopped fresh continental parsley
• Crusty bread, to serve

Method

1. Heat the oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 1 minute or until onion softens.
2. Add the water, tomato puree, lentils, vinegar and oregano. Cover. Bring to the boil. Reduce heat to low. Uncover. Add the chicken pieces. Simmer, stirring occasionally, for 8-10 minutes or until the chicken is cooked and lentils are tender. Stir in half the parsley.
3. Ladle soup among serving bowls. Top with remaining parsley. Serve with bread.

Source

Good Taste – July 2009, Page 46
Recipe by Heidi Flett