It may not look good, but it was great :-)! I saw this recipe (from For the Love of Cooking) on Sarah's blog and thought it sounded great. I haven't used lentils in awhile and was excited for a warm soup on these chilly days. The soup was SOOO good! Ella even asked for seconds and Mike said that he liked it too. Addie ate hers, which is a feat in itself right now. It made tons too...two meals worth.
Ingredients:
1-2 tsp olive oil
1/2 sweet yellow onion, diced
3 carrots, diced
2 stalks of celery, diced
3 cloves of garlic, minced
1 15 oz can of diced tomatoes (I used roasted garlic tomatoes)
4 chicken and herb sausages, quartered and diced
Sea salt and freshly cracked pepper, to taste
1/2 tsp dried basil
1/4 tsp dried oregano
Pinch of crushed red pepper
1 bay leaf
8 cups of chicken broth
3 cups of prepared lentils
Fresh parsley, chopped
Directions:
Heat the olive oil in a large Dutch oven over medium heat. (I just used a regular pot and made it on the stove)
Add the onion and sauté for 2-3 minutes.
Add the carrots, celery, sausage, garlic, tomatoes, sea salt, freshly cracked pepper, basil, oregano, and crushed red pepper; stir and cook for 2-3 minutes.
Add the chicken broth, lentils and bay leaf, stir then cover and simmer for 1-2 hours.
Remove the bay leaf then blend the soup for 30 seconds with an immersion blender, to make the soup a bit thicker; make sure you don't blend too long. (I just put half of it in my regular blender)
Add the fresh chopped parsley to the soup and serve.
Lentil and Sausage Soup
Labels: gluten-free, lentils, sausage, soup
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1 comments:
yeah!! I'm glad you liked it. I agree it was such a huge recipe - Ben ate it as leftovers three more times and we shared it with friends too.
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