I love lentils and don’t know why I don’t make them more often. When I saw this recipe @ South Your Mouth, I pinned it right away and added the ingredients to my cozi app under Shopping (if you haven’t tried this app, you should. It’s awesome!)
Italian Lentil Soup with Sausage
15.5-oz bag Hurst’s Garlic & Herb Lentils
1.25 – 1.5 lbs. Italian sausage (I bought two packages of this sausage and used 6 links)
2 tablespoons olive oil
2 cups diced onion
1 1/2 cups diced carrots
1 1/2 cups diced celery
3-4 cloves garlic, diced
6 cups chicken broth
2 cups water
Remove casings from sausage (if applicable). Brown and crumble sausage over medium to medium-high heat in a Dutch oven or large pot until cooked through (take care not to let the pot scorch or burn). Using a slotted spoon, remove sausage from pot and set aside.
Add olive oil, carrots, onion and celery to pot and sauté until onions become translucent (about 4-5 minutes). Take a picture so you can show your friends you just cooked a classic French mirepoix. Boom.
Add garlic and continue cooking for 2 minutes.
Add chicken broth, water, lentils (with seasoning packet) and sausage to pot and bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for 40 minutes or until lentils are tender. Turn off heat and let soup rest, covered, for 20 minutes before serving.
So did we like it?
You know when you take the first bite of something you pretty much know whether you’re going to like it, love it, or not like it at all? Well, when I took my first bite of this soup, I thought I wasn’t going to like it. I don’t think I’ve ever eaten soup with sausage in it and it threw me off. It didn’t taste like chicken :). That’s what I usually have in soup. But a few spoonfuls in and I was really loving it and am glad I made it. There was plenty left for dinner the next night and for my son to take to work. Like I said, I love lentils and this soup is a great way to make sure I eat them more often. My son thought it was good too, so it’s going on my dinner rotation list.
Just an FYI, if you decide to try this keep an eye on the liquid. After cooking it for the 40 min. it was a bit low so I added more chicken broth/water. My son likes his soup not so soupy and always uses a slotted spoon to get his soup out of the pot, so I didn’t have to add much.
Weekend Cooking is hosted @ Beth Fish Reads