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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pick over the lentils in case there are any little stones. | 2. Put every thing except for the garlic, potato, sausage and salt in a large cooking pot with a tight fitting lid. | 3. Bring to the boil and simmer gently for 30 to 40 minutes, until the lentils are soft and beginning to collapse into the liquid. | 4. Stir occasionally to prevent sticking and add more water if needed. | 5. While the soup is doing it's thing wrap the garlic cloves in foil (to make a loose parcel) and bake in the oven for 20 to 30 minutes. | 6. When the garlic is cooked squeeze the flesh from the skins and pop the flesh into the soup. | 7. Add the potato cubes and sliced sausage and cook for a further 10 minutes or until the potato cubes are cooked but still holding their shape. | 8. Taste and add salt if needed. | 9. Spoon into soup bowls and serve with buttered crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled cut	-	-	-	-
green lentil	10	ounces		252.1667	0.0	56.1	1.4167
garlic clove	6		unskinned	252.1667	0.0	56.1	1.4167
carrot	1		scraped chopped	29.52	6.8976	0.6696	0.1728
celery rib	2		chopped	252.1667	0.0	56.1	1.4167
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
peppercorn	1/2	teaspoon	crushed	12.595999999999998	0.0782	0.0268	1.3713
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
kabanossi sausage	6	ounces	sliced	252.1667	0.0	56.1	1.4167
water	1			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.