Lentil and Sausage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2C. dry lentils1 large yellow onion1 1/2 teaspoon, fresh rosemary1 Tablespoon, Olie Oil1 cup canned mushrooms12 oz. pork sausage (hot)1 teaspoon salt1/2 teaspoon pepperfresh parsley for garnish
Cook lentils and onion in 6 cups of water and bring to a boil. Add rosemary and simmer for 30 minutes.
Heat the oil over medium-high heat and saute the mushrooms and sausage (out of casing) until fully cooked.
Drain any excess grease from the pan.
When lentils have cooked for 30 minutes, add mushrooms, sausage, salt and pepper, and cook for additional 10 minutes. adjust seasoning as needed.
Serving Size: 6 servings
Heat the oil over medium-high heat and saute the mushrooms and sausage (out of casing) until fully cooked.
Drain any excess grease from the pan.
When lentils have cooked for 30 minutes, add mushrooms, sausage, salt and pepper, and cook for additional 10 minutes. adjust seasoning as needed.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 292.9
- Total Fat: 20.5 g
- Cholesterol: 42.9 mg
- Sodium: 919.0 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 5.2 g
- Protein: 14.0 g
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