Lentil Soup with Spicy Sausage
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 246.6
- Total Fat: 13.1 g
- Cholesterol: 32.0 mg
- Sodium: 726.2 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 6.7 g
- Protein: 13.8 g
View full nutritional breakdown of Lentil Soup with Spicy Sausage calories by ingredient
Introduction
Delicious and easy lentil soup. Delicious and easy lentil soup.Number of Servings: 10
Ingredients
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1 16-ounce package Jimmy Dean HOT Pork Sausage
2 16-ounce packages lentils
3 chicken-flavored boullion cubes, Maggi, Goya, or other brand
1 large onion, diced
2 large celery stalks, sliced in half lengthwise and chopped
olive oil
Salt, pepper, garlic salt, celery salt, or other seasonings to taste
Optional: one loaf of Italian, whole-grain Italian, or Cuban bread from the bakery section.
Directions
1. Pour lentils into a pan and pick them over as you would other dried legumes. This is an easy task, since no package of lentils I've ever come across has had any debris in it.
2. Dice your onion and celery, and crumble the sausage into small bits.
3. Drizzle a bit of olive oil in the bottom of your soup pot. Put the celery and onion in the pot and cook over medium-high heat until they begin to soften and your kitchen fills with spouses and children wondering what smells good.
4. Shoo onlookers from the kitchen and add the sausage. Continue cooking until the sausage appears done and no pink remains.
5. Begin adding water, about 6-10 cups for now or roughly half your soup pot, and bring to a boil. Bring additional water to boil in another pot to add later, when the liquid boils down.
6. Once your water is boiling, add the lentils, return to a boil, and reduce to a simmer/low boil. Toss in your three bouillon cubes.
7. Cook the soup for 30-45 minutes, stirring occasionally and checking for tenderness, correcting the seasoning if necessary and adding boiling water if it boils lower than about 2/3 the pot. When the lentils are tender, the soup is done.
Optional: Take the optional bread loaf and preheat the oven to 400 degrees. Brush the entire loaf with olive oil and sprinkle with herbs or spices if desired. Rosemary is a good choice. Bake the loaf in the oven until it is warmed through, about 15 minutes. Slice or tear into pieces and serve with a small dipping dish of olive oil, sea salt, and herbs. Finally, when asked if you baked it yourself, smile and offer another slice.
Makes about ten 1 to 1-1/4 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user KWRIGHT26.
2. Dice your onion and celery, and crumble the sausage into small bits.
3. Drizzle a bit of olive oil in the bottom of your soup pot. Put the celery and onion in the pot and cook over medium-high heat until they begin to soften and your kitchen fills with spouses and children wondering what smells good.
4. Shoo onlookers from the kitchen and add the sausage. Continue cooking until the sausage appears done and no pink remains.
5. Begin adding water, about 6-10 cups for now or roughly half your soup pot, and bring to a boil. Bring additional water to boil in another pot to add later, when the liquid boils down.
6. Once your water is boiling, add the lentils, return to a boil, and reduce to a simmer/low boil. Toss in your three bouillon cubes.
7. Cook the soup for 30-45 minutes, stirring occasionally and checking for tenderness, correcting the seasoning if necessary and adding boiling water if it boils lower than about 2/3 the pot. When the lentils are tender, the soup is done.
Optional: Take the optional bread loaf and preheat the oven to 400 degrees. Brush the entire loaf with olive oil and sprinkle with herbs or spices if desired. Rosemary is a good choice. Bake the loaf in the oven until it is warmed through, about 15 minutes. Slice or tear into pieces and serve with a small dipping dish of olive oil, sea salt, and herbs. Finally, when asked if you baked it yourself, smile and offer another slice.
Makes about ten 1 to 1-1/4 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user KWRIGHT26.