Tuesday, April 22, 2008

Sausage Lentil Soup

The soup mentioned in the last post is soup that a freshman roomie at BYU made for us occasionally. I had lost the recipe over the course of the 10 years and I had never even put it to use. I have never forgotten about her soup and so last week I did an internet hunt. I actually found a recipe very quickly. And while I can't guarantee that the recipe is the same one that she used, it tasted like what I remembered from 10 years ago. I've attached the recipe for anyone's that curious. It comes highly recommended by me--and Kai!

**Recipe taken from the Taste of Home website**
(I don't have a dutch oven, but rather used a pot on the stove and it turned out perfect. I also omitted the bay leaf--just personal preference on that.)

Ingredients:

  • 1/2 pound bulk Italian sausage
  • 1 large onion, finely chopped
  • 1 small green pepper, finely chopped
  • 1 small carrots, finely chopped
  • 1 large garlic clove, finely minced
  • 1 bay leaf
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (14-1/2 to 16 ounces) diced tomatoes, undrained
  • 1 cup water
  • 3/4 cup dried lentils, rinsed
  • 1/4 cup country-style or regular Dijon mustard

Directions:

In a Dutch oven, cook sausage over medium heat until no longer pink. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in mustard. Remove and discard bay leaf before serving. Yield: 6 servings.

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