GoFlabGo Autumn Lentil Soup (gluten free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp Olive Oil2 cup (1 lb) dried lentils, rinsed 2 medium (2-1/2" dia) Onions, raw, peeled & diced 1 cup, chopped Carrots, raw, peeled & diced 3 stalk, large (11"-12" long) Celery, raw, sliced5 Johnsonville Irish O Garlic Sausage, uncased and diced2 sweet potatoes, peeled, diced 8 cup (8 fl oz) Water, tap 1 Chicken Buillion cube 1/3 cup Cranberries, dried, sweetened (craisins) 2 cloves Garlic
1 Saute onions, carrots, celery and garlic in olive oil, over medium heat until softened.
2 Add sausage, and cook, browning on all sides until sausage is cooked.
3 Pour in water and scrape up brown bits from the bottom of the pan and add buillion cube.
4 Add lentils, dried cranberries and sweet potatoes. Bring to a boil, then reduce heat and cover. Cook on low for 30-40 minutes or until lentils and sweet potatoes are tender. Check the liquid level - if it gets too low, add a 1/2 cup of water.
5 Add salt and pepper to taste (optional, I didn't need any).
Serving Size: Makes 10 (2 cup) servings
2 Add sausage, and cook, browning on all sides until sausage is cooked.
3 Pour in water and scrape up brown bits from the bottom of the pan and add buillion cube.
4 Add lentils, dried cranberries and sweet potatoes. Bring to a boil, then reduce heat and cover. Cook on low for 30-40 minutes or until lentils and sweet potatoes are tender. Check the liquid level - if it gets too low, add a 1/2 cup of water.
5 Add salt and pepper to taste (optional, I didn't need any).
Serving Size: Makes 10 (2 cup) servings
Nutritional Info Amount Per Serving
- Calories: 264.7
- Total Fat: 12.2 g
- Cholesterol: 30.0 mg
- Sodium: 453.6 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 10.9 g
- Protein: 16.0 g
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