Lentil and sausage soup

If preferred, replace the carrot with celery or for 1 cup of diced pumpkin or kumara. Dried peas could replace the lentils.

Ingredients

400 g	Italian-style sausages, or similar (Main)
2 Tbsp	Olive oil
1	Onion, diced
1	Carrot, diced
1	Capsicum, diced
3	Garlic cloves, crushed
1 tsp	Fennel seeds
1 Ltr	Beef stock, (4 cups) (Main)
1 cup	Water
1 cup	Dried red lentils (Main)
1 cup	Broccoli florets
1 cup	Silverbeet, thinly sliced

Directions

1. Squeeze the sausage meat out of the casings and form into 2.5cm balls. Heat 2 teaspoons of the oil in a large saucepan over medium heat. Sauté the sausage balls for 5 minutes or until browned. Set aside.
2. Heat the remaining oil in the saucepan on medium. Add the onion, carrot, capsicum and garlic. Cook, stirring occasionally, until softened, about 15 minutes. Add the stock and water. Bring to the boil.
3. Rinse the lentils under cold water. Add to the soup. Simmer until they are just soft about 10 minutes.
4. Add the broccoli florets and sausage balls and simmer gently for 5 minutes then add the silver beet. Cover and simmer for 2 minutes or until just wilted.