Lentil and Sausage Soup
This recipe for lentil and sausage soup is a great one to try . Nothing says winter like the aroma of a hearty soup simmering on the stove. This tasty lentil and sausage soup is a winner. It is a satisfying meal that my family enjoys on those cold days when you just want something hot but simple for dinner.
The lentils are healthy and add texture while the sausage gives it extra rich flavor. This soup takes very little time, only 35 minutes. I have doubled the recipe with good results. A bonus is that leftovers can be taken to work the next day because it warms up easily in the Microwave. You can also freeze it for those times when you need a quick meal.
I usually make baking soda biscuits and honey butter to go with it, but crackers are fine. A small salad is also a great addition, but the soup is rich enough to have by itself. Try this recipe because it’s easy and a welcome change from “I’m so over chicken noodle or vegetable beef. ” Enjoy!
Serves: 4
Time: 35 minutes
Ingredients:
- Italian sausage, casing removed
- 1 cup dried lentils
- 4 cups chicken broth
- 1 onion, diced
- 1 ½ teaspoons red wine vinegar
- 2 celery stalks, chopped
- 2 carrots, peeled and thinly sliced
- 2 teaspoons olive oil
- Salt and pepper, to taste
- Barley 1/4 cup (optional). The barley can be cooked into the soup ( see below) or can be made separately according to the package and added to the soup when you serve it.
Directions:
- Heat olive oil in large pot.
- Add sausages and cook, breaking the lumps, for 5 minutes.
- Add the celery and diced onion and carrot slices. Cook for 5 minutes or until softened.
- Add lentils and broth and barley, if desired and bring to boil. Once you get to a gentle boil, reduce heat and simmer for 25 minutes.
- Season with salt and serve while still hot.
- Garnish with parsley sprigs and serve.
