Lentil Soup - kitchen sink verison
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 cups water2 cups chopped onion3 Cheddar Wurst Sausage (or 2 cups of ham or sausage or whatever)1 cup diced carrot1 tsp rosemary1/4 tsp pepper3/4 lb of dried lentils (would work find with a whole pound)1 can fat free beef broth2 garlic cloves (could use more)1-2 bay leaves3/4 cup barley
Combine water thru bay leaf in a crock pot.
Cover with lid, cook on high for 3 hours or until lentils are tender.
Add in the barley and turn to low for 1/2 an hour.
Discard bay leaf.
Take a portion of the mixture and blend it in a blender (of if you have a hand wand use that - i so wish i had one!). I did some of the sausage, too, but tried to leave those in chunks in the pot.
It ends up with the consistency of pea soup!
I let it sit on low for a total of 6 hours to make it thicker.
Number of Servings: 10
Recipe submitted by SparkPeople user NWILKER.
Cover with lid, cook on high for 3 hours or until lentils are tender.
Add in the barley and turn to low for 1/2 an hour.
Discard bay leaf.
Take a portion of the mixture and blend it in a blender (of if you have a hand wand use that - i so wish i had one!). I did some of the sausage, too, but tried to leave those in chunks in the pot.
It ends up with the consistency of pea soup!
I let it sit on low for a total of 6 hours to make it thicker.
Number of Servings: 10
Recipe submitted by SparkPeople user NWILKER.
Nutritional Info Amount Per Serving
- Calories: 182.7
- Total Fat: 6.7 g
- Cholesterol: 16.5 mg
- Sodium: 279.0 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 5.8 g
- Protein: 8.1 g
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