Sausage Lentil Soup | The Cupboard Drawer Recipe Book
Here is another fall favorite from The Cupboard Drawer. Lentils provide a high protein, high fiber base for this soup. It’s a Croc pot recipe so you can do it in the morning before work and it’ll be ready warm you right to your bones when you get home from that hard day. Add a grilled cheese sandwich and it’s a real deal meal on a cold day or evening. If you are vegetarian you can leave out the sausage, and Beef Bouillon Granules and you will still have a tasty soup. I have also done this with leftover Chicken pulled off the bones, and Chicken Bouillon Granules. The great thing about using lentils is they absorb the flavors of the items they share the pot with increasing the flavor though and though.
If you like you can also cut the 5Cups of water down to approx 3 ½ cups, substitute Stew meat for the sausage (brown the meat in a frying pan first), and it becomes a tasty stew. However you choose to prepare it, Do Enjoy!
Sausage Lentil Soup
1 ¼ Cup Dry Lentils, (rinsed)
1 ½ lbs Polish Sausage, sliced
1 6 oz can tomato paste
3 potatoes peeled and cubed
1 medium onion chopped
1 Cup carrots chopped
½ Cup Celery chopped
1-½ tsp instant Beef bouillon granules
¾ tsp dried Thyme, crushed
1/8 tsp pepper
- In a saucepan over medium high heat, combine lentils and 5 cups water; bring to a boil. Reduce heat, Cover and simmer for 30 minutes.
- In a slow cooker, combine the lentils and water with the remaining ingredients. Cover and cook on low heat for 9 hrs. Skim off the fat that will rise to the top, before serving.
Yield 6 servings
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