Lentil and Sausage Soup
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| Serves | 8-10 |
| Meal type | Soup |
| Misc | Freezable, Pre-preparable, Serve Hot |
This is a nice thick, and filling soup. Add salad and some bread for a simple dinner. You could easily make a vegetarian version by using vegetable stock and omitting the sausage. You could also add any type of sausage you like, a mix of mild and spicy might be nice; some chorizo or andouille.
Ingredients
- 1lb Brown Lentils
- 1 Large Onion (about 12 ounces, chopped fine)
- 3-4 stalks Clelery (Use the leafiest stalks, and chop fine)
- 2 Large Carrots (Cut into quarters and chopped)
- 12oz Kielbasa Sausage (Cut into quarters and chopped into 1/2)
- 2 tablespoons Olive Oil
- 1 quart Chicken Stock
- 1 Lemon (Juiced)
- 1 Bay Leaf
- 1/2 teaspoon Dried Thyme
- Water as needed
Directions
| Step 1 | |
 Heat Oil in large soup pot on medium heat | |
| Step 2 | |
 Add onions to pot and stir, cook for about 5 minutes, stirring occasionally, add celery and stir well, cook another 2 minutes | |
| Step 3 | |
 Add sausage to pot, stir well and let cook 5 minutes, stirring occasionally. add carrots, stock, herbs and lentils | |
| Step 4 | |
| Bring to a boil over medium heat, when soup reaches a boil, cover and reduce heat to simmer. Cook for one hour, adding water if needed after forty minutes, when done add the lemon juice and stir. | |