Quick Lentils & Sausage Soup
A hearty, comforting dish ready in 30 minutes! For convenience, I use frozen, pre-cut veggies. Add some hot, crusty bread, and you've got a great weeknight meal. Not to mention that it is extremely economical.
Ingredients
- Extra-Virgin Olive Oil
- 1/4 cup diced onions
- 1/4 cup diced celery*
- 1/4 cup diced carrots
- 2 cans chicken broth (low sodium)
- 1/4 cup dried lentils
- 1/4 package turkey kielbasa or smoked sausage, diced
- black pepper to taste
- 1/4 tsp. dried thyme
- *(1 TBS. of dried celery flakes may be substituted for fresh celery. Carrots may be increased to 1/2 cup to make up for the celery.)
How To...
Heat a saucepan over medium heat. Add oil to the pan – - about two turns of the pan. Add veggies and sautee until crisp-tender. While those are cooking, pour lentils in a bowl and cover with boiling water from a kettle. Once veggies are crisp-tender, add chicken broth, herbs/seasonings, and drained lentils. Simmer on low for 20 – 30 min. or until lentils are tender. Add sausage and heat until warmed through. Taste for seasoning – - add salt if desired, although the sausage usually provides enough saltiness. Servings: 2. (Recipe may be doubled.)
Recipe is courtesy of: Me
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About the Chef
Debonna
Amy D'Anthony
Influences: The Southern women in my family; Ina Garten; Paula Deen; Nigella Lawson
Location: Marietta, GA
Favorite Piece of Cooking Equipment: Kitchen Scissors
Favorite Recipes:
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