Lentil and Spicy Sausage Soup
- Ready In:
- 52mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 cup baby carrots
- 1 cup celery rib
- 1⁄2 cup yellow onion
- 1⁄2 teaspoon olive oil
- 16 ounces dried organic green lentils
- 8 cups water
- 2 tablespoons chicken stock paste
- 1⁄3 lb spicy Italian pork sausage
- 1 cup mixed sprouts (or greens)
- 1 teaspoon nutmeg
- 1 teaspoon Italian spices
- fresh ground pepper
directions
- Cook the Spicy Italian sausage completely through and drain and rinse under hot water in a metal colander. Set aside.
- Finely chop carrots, celery and onion in a food processor all at once.
- Transfer to a sauce pan with oil and sauté, still crisp.
- Add chicken stock paste to sauce pan and 1 cup of water. Stir until the paste is completely dissolved.
- Add the rest of the water, the lentils and the sausage to the vegetables. Add the Italian seasoning, nutmeg and pepper. Simmer for 30 minutes, or until the lentils are tender.
- Spoon a third of the soup and the mixed sprouts into a food processor and blend just to a consistent texture. Add back to the sauce pan and simmer another 5 to 10 minutes.
- Serve hot and enjoy!
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Reviews
-
I have made this twice since I found this recipe. I had been trying to find something to make with some dry lentils in my cabinet, and this fit the bill. Each time that I have made this, I have enjoyed it! This is a very comforting and hearty soup. I especially love the addition of the sprouts. It is a very easy way to sneak in vegetables for my son. :-) I have used mixed sprouts and radish sprouts, both tasted great! Instead of the stock paste, which I cannot locate, I have used canned stock or broth and a mix of water. This is an excellent recipe.
Tweaks
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I have made this twice since I found this recipe. I had been trying to find something to make with some dry lentils in my cabinet, and this fit the bill. Each time that I have made this, I have enjoyed it! This is a very comforting and hearty soup. I especially love the addition of the sprouts. It is a very easy way to sneak in vegetables for my son. :-) I have used mixed sprouts and radish sprouts, both tasted great! Instead of the stock paste, which I cannot locate, I have used canned stock or broth and a mix of water. This is an excellent recipe.
RECIPE SUBMITTED BY
I really like cooking when I have time. But what I love is good sound nutritional sense, and fresh and tasty in season foods on our table. We are active people who love rock climbing, hiking and just about anything that gets us out of doors. When it is harvest time I am canning and freezing every chance I get. Come time for snow I am shopping for warm comfort food recipes. Drop a line anytime I'd love to share with this community.
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