Sausage & Lentil Soup
Sausage & Lentil Soup recipe
Yield
10 servingsPrep
10 minCook
135 minReady
135 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
meat
combination of beef, sausage, venison, turkey), ground |
*
|
| 1 | large |
onions
chopped |
|
| 2 | medium |
carrots
peeled & chopped |
|
| ¼ | cup |
green bell peppers
diced |
|
| 3 | garlic |
cloves, ground
minced |
*
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
oregano
|
|
| 6 | each |
chicken bouillon cubes
* |
*
|
| 1 | cup |
tomato sauce
|
|
| 2 | cups |
spinach
chopped or 1 cup swiss chard |
|
| ¾ | cup |
lentils
dry |
|
| 2 | tablespoons |
butter
optional |
|
| 1 | x |
cheddar cheese, very old, sharp
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
meat
combination of beef, sausage, venison, turkey), ground |
*
|
| 1 | large |
onions
chopped |
|
| 2 | medium |
carrots
peeled & chopped |
|
| 59 | ml |
green bell peppers
diced |
|
| 3 | garlic |
cloves, ground
minced |
*
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
oregano
|
|
| 6 | each |
chicken bouillon cubes
* |
*
|
| 237 | ml |
tomato sauce
|
|
| 473 | ml |
spinach
chopped or 1 cup swiss chard |
|
| 177 | ml |
lentils
dry |
|
| 3E+1 | ml |
butter
optional |
|
| 1 | x |
cheddar cheese, very old, sharp
grated |
*
|
Directions
Sauté meats, rinse & drain for a "lowfat" version.
Add all the vegetables and cook until onion is softened and translucent.
Add 8 cups of water and stock cubes or use the equivalent amount of chicken stock.*
Add all remaining ingredients EXCEPT lentils, butter and grated cheddar cheese.
Continue cooking covered, simmer for at least one hour on stove-top OR transfer to crockpot on LOW for several hours.
Stir occasionally.
Lentils go in 45 minutes to 1 hour before serving time. Add a bit of water if the soup becomes too thick.
Add the butter if you're not preparing a "lowfat" version.
Serve with grated cheddar cheese sprinkled over the top.
NOTE: Leftovers are better than fresh.
