Prepare Lentil Soup Mix according to on-pack preparation instructions.
Squeeze meat from the sausages and break into 2-3 cm portions. Heat half of the oil in a large pot and add sausages, cooking until golden. Remove to a paper towel lined plate. Remove excess fat from pan.
Add remaining oil to pan with the onion, celery, carrot, capsicum and garlic, cooking until onion is tender.
Return sausages to pot along with the stock, lentils, tomatoes and herbs. Bring to a boil, reduce heat and simmer for 15 minutes until lentils and vegetables are tender. Season to taste and serve with sour cream.
Nutritional facts: Pulses have 4 x more fibre per serve than brown rice.