LENTIL AND SPICY SAUSAGE SOUP

Steps:

• Heat the oil. Saute the onion, garlic, bay leaves and celery until the onion is soft and translucent. Remove skins from sausages if necessary. Roughly chop sausages and add to pan with fennel seeds. Cook 3-4 mins until lightly golden. Add tomato paste and mix well to combine. Stir in lentils, tomatoes sugar and stock. Bring to boil. Reduce heat and simmer half covered for 30-40 minutes, or until lentils are cooked. Add more liquid if necessary. Taste for salt and pepper Put a small handful of spinach in bottom of each bowl. Put ladle of very hot soup in each bowl.