Lentil Soup

I am really excited for fall to get to Northern California; boots, pumpkins, and hearty soups are some of my favorite things.  A big bowl of soup and crusty bread are one of my favorite combinations and my go-to on a fall day. Thanks to my sister for coming  up with this recipe, looks delicious!

Lentil Soup with “Sausage”

Ingredients:

1 lb vegetarian sausage
1 large onion, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 small zucchini, chopped
6 cups vegetable broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 -3 garlic cloves
1 teaspoon salt
2 cups dry lentils, brown
black pepper
red pepper flakes
basil
oregano
parsley
thyme

1. Brown sausage and sweat onion
2. In a large pot combine all ingredients bring to boil.
3. Reduce heat,cover.
4.  Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.

Nutrition Information, makes about 8 servings: 336 calories, 5.6g fat, 42g carbohydrates, 19.5g fiber, 29g protein

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Comments

    • DK says

      Hi TJ, “sweat” means cooking over low heat in a small amount of fat. Sweat means to soften and cook the vegetable, not brown them. The release of moisture from the vegetables (onions in this case) is why it’s called a “sweat.”

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