Lentil Sausage Soup (Vegetarian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 232.1
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 807.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 9.1 g
- Protein: 5.0 g
View full nutritional breakdown of Lentil Sausage Soup (Vegetarian) calories by ingredient
Introduction
This recipe uses Tofurkey sausage for vegetarians, but it was adapted from a recipe using regular sausage This recipe uses Tofurkey sausage for vegetarians, but it was adapted from a recipe using regular sausageNumber of Servings: 12
Ingredients
-
3 tbsp olive oil
3 medium yellow onions, diced
1 tsp ground cumin
2 tsp kosher salt
ground pepper to taste
2-4 sprigs of fresh thyme
4 carrots, peeled and sliced
4 celery stalks, sliced
3-5 cloves garlic, minced
1/4 cup tomato paste
12 cups vegetable broth
1 lb lentils, rinsed and picked over
2 medium russet potatoes cubed (we leave skins on)
1 package Tofurkey bratwurst, sliced or diced. We browned it first, but you don't need to
2 tbsp red wine
Directions
The recipe we used didn't specify a # of servings, but we are estimating 12 at 1 cup each
In large stockpot or dutch oven, heat oil over medium heat. Add the onions, cumin, salt, pepper and thyme and cook until onions are translucent, about 10-15mins
Add carrots,celery, garlic and saute for about 8 mins. Stir around the tomato paste to cook it off for a couple of minutes.
Pour in the broth and the lentils. Cover pot and bring to a boil. Remove lid and simmer for about 25-30mins, until lentils are just tender.
Add cubed potato and simmer for 5-10mins before adding the sausage and red wine. Simmer and additional 5-10mins or until potatoes are cooked and sausage is heated thru. Pick out the thyme sprigs.
Ladle into bowls. Top with grated parmesan if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user LABBIELOVE.
In large stockpot or dutch oven, heat oil over medium heat. Add the onions, cumin, salt, pepper and thyme and cook until onions are translucent, about 10-15mins
Add carrots,celery, garlic and saute for about 8 mins. Stir around the tomato paste to cook it off for a couple of minutes.
Pour in the broth and the lentils. Cover pot and bring to a boil. Remove lid and simmer for about 25-30mins, until lentils are just tender.
Add cubed potato and simmer for 5-10mins before adding the sausage and red wine. Simmer and additional 5-10mins or until potatoes are cooked and sausage is heated thru. Pick out the thyme sprigs.
Ladle into bowls. Top with grated parmesan if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user LABBIELOVE.