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Sausage & Lentil Soup

 
46

Sausage & Lentil Soup recipe

Yield

10

servings

Prep

10

min

Cook

135

min

Ready

135

min

 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 9325% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 34mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 6g 22%
Sugars g
Protein 9g
Vitamin A 56% Vitamin C 17%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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