Sausage, lentil and kale soup with feta fritters

Yields6 Servings
 3 Maltese sausages
 2 tbsp olive oil
 200 g peeled and chopped celeriac
 2 carrots, peeled and chopped
 1 parsnip, peeled and chopped
 A pinch of crushed dried chilli
 1 tsp fennel seeds
 200 g dried green lentils
 1.20 l vegetable stock
 200 g kale or cabbage, shredded
 Parsley to serve
Feta Fritters
 1 large egg
 40 g feta crubled
 Pinch of dried crushed chillies
 A small knob of butter

Place the green lentils in a large saucepan and cover with water; bring to the boil and simmer for about 25 minutes or until just tender


Remove the skins from the sausages and crumble the meat into a nonstick frying pan, brown the meat and set aside


Heat the oil in a large saucepan, add the celeriac, carrots, parsnip, chilli and fennel seeds and cook for 10 minutes, covered, until tender – stir now and then


Add the lentils and stock, and bring to simmering point


Add the kale or cabbage and simmer together for a few minutes until tender; season to taste


Add the browned sausage meat to the soup and heat through, ladle into heated bowls and scatter with the parsley leaves; serve with the feta fritters

Feta Fritters

Mix all the ingredients for the fritters in a bowl; heat the butter in a frying pan and when sizzling add teaspoonfuls of the batter; turn the fritters over; they will need only about 45 seconds to 1 minute on each side


Transfer to some kitchen paper; keep warm and serve with the soup

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