Lentil and Sausage Soup RecipeOrigin: Australia Period: Traditional |
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The Tasmanian pepper berries (also known as the Native pepperberry) is a classic Australian spice that is much hotter than standard black pepper and is gaining acceptance in Australian cookery. If you want a replacement then use long pepper at a ratio of 2 long pepper berries to 1 native pepperberry. Ingredients:
6 tbsp olive oil 
Lentil and Sausage Soup Preparation:Method:Fry the sausage in a pan until it renders its fat then remove the sausage with a slotted spoon and set aside. Drain the oil and discard (or save to make gravy) then add the oil to the pan and use to fry the coriander seeds for about 2 minutes, or until fragrant. Add the onion and fry for a further 5 minutes before stirring-in the carrot, celery and parsley. Continue frying for 10 minutes, stirring frequently then add the white wine and continue cooking until the volume of wine has reduced by half. Add the stock and lentils as this point, bring to a boil, reduce to a low simmer and cook gently for about 30 minutes. Return the sausage to the pan and cook for 5 minutes more, or until heated through. Season to taste with salt and black pepper then serve. |
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