The Menu:
Sausage Lentil Soup
The Original Recipe:
I am not sure where I found this recipe at. I thought is sounded good, and I could use up some of my leftover ingredients for a Christmas gift that I made this year. This soup is great and fast. None of us could stop eating it, and the leftovers were just as good if not more flavorful.
Sausage Lentil Soup
1 lb. smoked sausage, sliced
1 lb. (about 2 cups) dried lentils, rinsed and drained
1 cup ham, diced
1 medium onion, chopped
1 small green pepper, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1/2 Tsp thyme
1/4 Tsp pepper
1/4 Tsp cumin
1 bay leaf
2 cans (14.5 oz. each) beef broth
2 cans (14.5 oz. each) chicken broth
2 cups spinach, coarsely chopped
Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender. Add spinach and cover. Let stand 5-10 minutes or until spinach wilts. Remove and discard bay leaf
The Way I Made It My Own:
I changed a few things to use up some ingredients I had in my cupboards.
Sausage Lentil Soup
1 lb. Hot Sausage, cooked and crumbled
1 lb. (about 2 cups) dried lentils, rinsed and drained
1/2 cup dried green peas
1 medium onion, chopped
1 small green pepper, chopped
3 medium carrots, chopped
2 garlic cloves, minced
1/2 Tsp thyme
1/4 Tsp pepper
1/4 Tsp cumin
1 bay leaf
2 cans (14.5 oz. each) beef broth
2 cans (14.5 oz. each) chicken broth
2 cups spinach, coarsely chopped (I used frozen)
Combine all ingredients except for the spinach in a slow cooker. Cover and cook on low for about 6 hours or until lentils are tender. Add spinach and cover. Let stand 5-10 minutes or until spinach wilts. Remove and discard bay leaf
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