Naturally Gluten/Dairy/Soy/Rice/Egg/Corn Free. Lentils and Sausage are a match made in heaven. Paired with italian spices they create a soup that will comfort your soul and please your palette.
- Prep Time :
- Cook Time :
- Ready Time :
1 hour, 15 min
- 1 Package (uncooked) Spicy Italian Sauce Links
- 1 Large Onion Chopped
- 5 Carrots Chopped
- 3 Stalks Celery Chopped
- 1 LB Bag Dried Pardina Lentils (Brown Lentils) (roughly 2 1/3 cup)
- 1 TBS Salt
- 1 TBS Better than Bouillon Beef Stock (Or Chicken)
- 1 TBS Garlic Powder
- 1 Tsp Black Pepper
- 1 Tsp Dried thyme
- 1 Tsp Dried Rosemary
- 1 Tsp Dried Oregano
- 14 cups Water
Lentils and Sausage. Bet you didn’t know they were a match made in heaven. I didn’t. My husband and I have a fondness for Lentils.. I make several different variations of Lentil Soup often and am always trying to think of new flavors for it. This morning before work I decided to throw together a soup for us to eat throughout the day. Making soup is mindless for me- its just one of those things that I can always make taste good.. throw in enough spices and any pot of simmering anything can taste wonderful. SO anyways this morning I was looking through the freezer- saw the package of Italian Sausage and went with it. The awesome flavor the lentils and Sausage created was exciting for me- one you will most likley see me use again in a different format.
So here it is.. Another Soup Recipe. Its inexpensive, fast and easy to make.. and will work really well in a crock-pot if you choose that route. This morning I actually cooked the soup on the stove so that I could bring some with me for lunch and then transferred it to my crock-pot turned it on low and left it on all day- so my husband could come home from work to hot soup ready for him. If you cook it in a crock pot- the only thing you will want to do different is to pre-cook the meat and then throw the cooked meat into the crock pot with all the other ingredients.
- Cut Sausage links into bite sized pieces (Tip: Do this while the meat is still partially frozen for a cleaner cut)
- In a Large Heavy Bottomed Soup Pot Cook the Sausage with a little bit of oil. Once the sausage is fully cooked- drain the excess oil.
- In the pot- add to the meat the Onions and Saute briefly. Add the remaining ingredients and spices (in whatever order suites your fancy
- Bring the soup to a gently boil- cover and cook for 1 hour. Stir the soup every so often. Give it a taste test towards the end of its cooking time and adjust spices according to your preference.
- Serve !
Try adding A few handfuls of spinach to the soup before serving- and remove the soup from heat once the spinach wilts. You could also throw other root vegetables – I almost added Jerusalem artichokes- but left them out as I was running too short on time to peel and chop them this morning.
This recipe has been linked to Real Food Weekly