Red lentil soup with Toulouse sausages and whole wheat bread

Peel the onion, carrot and garlic. Cut the onion and carrot into small dice, then crush or finely chop the garlic clove.

Heat the olive oil in the saucepan over medium heat. Add the onion, carrot and garlic, then sauté, stirring.

Rinse the red lentils and tip them into the saucepan with the peeled tomatoes, crushing them with the spoon. Add the bouillon cube and 50 cl of water.

Bring to a simmer, then cook over low heat, stirring now and then, until the lentils are super soft. Add a splash of water if it starts to stick.

Meanwhile, cook the whole Toulouse sausages in the skillet over medium heat, turning them often, until they're cooked through with no pink left (70 °C minimum).

Cut the whole wheat baguette in half and keep just one half for this meal. Take the sausages out of the skillet, wipe it with a paper towel, then toast the bread slices in the dry skillet for 2 min per side.

Blend the soup, leaving a bit of texture, or roughly mash it with a fork. Season with salt and pepper to taste.

Slice the sausages into rounds. Ladle the soup into two shallow bowls, top with the sausages and serve with the toasted bread.