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Lentil & basil soup with 2 sausages


  • Heat a little oil in a large heavy-bottomed pot and gently saute the onion. Add the skinned sausages and cook until coloured, mashing with a wooden spoon as you do so.
  • Then add the tomatoes, stock, lentils and 2 heaped tspn pesto to the pot. Stir well and simmer rapidly for 15-20 mins. Taste for seasoning.
  • When the soup is ready, panfry the chorizo in one layer until crisp.
  • To serve, ladle the soup into individual bowls and arrange a few slices of chorizo on top.
  • Serve with plenty of thick, crusty bread.


  • olive oil 1 large red onion, chopped 3 Toulouse sausages, skinned 2 cans diced tomatoes, drained a little 1 litre chicken stock 1 cup red lentils pesto 2 chorizo sausages, finely sliced on diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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