Ingredients

- 500 g Beefmaster boerewors
- 1 tbsp olive oil (if needed)
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced (or garlic paste)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup brown or green lentils, rinsed
- 1.5 L beef or vegetable stock
- 300 g mixed vegetables of choice (peas and carrots)
- 200 g green beans, trimmed and cut into pieces
- 1 x 400 g tin chopped tomatoes
- 1⁄4 cup tomato paste
- Salt and black pepper, to taste
- Fresh parsley, chopped, for serving

Method

1. Slice the boerewors into bite-sized pieces.

2. Heat a large soup pot over medium heat and brown the boerewors until golden. Remove and set aside.

3. In the same pot, sauté the onion and carrots for 5 minutes until softened.

4. Add the garlic, smoked paprika and thyme and cook for 1 minute.

5. Stir in the lentils, stock, chopped tomatoes, tomato paste and bay leaf.

6. Return the boerewors to the pot and bring to a boil.

7. Reduce to a simmer and cook for 25–30 minutes, or until the lentils are tender.

8. Add the mixed vegetables and green beans and simmer for another 10 minutes.

9. Season with salt and pepper to taste.

10. Serve topped with fresh parsley and crusty bread if desired.