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Lentil and sausage soup

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Ingredients/Components

salt - 1/4 tsp
butter - 1 Tbsp
pepper - 1/2 tsp
cans chicken broth - 2 item
clove garlic - 1 item
onion, chopped - 1/2 c
celery, chopped - 1/2 c
carrots, thinly sliced - 2/3 c
lentils, dried - 1 lb
smoked sausage, cut in 1/2 in - 1 lb

How to make lentil and sausage soup:

Sort and rinse lentils; place in Dutch oven. Cover with water two inches above lentils; soak 2 hours. Drain. Melt butter in a Dutch oven over med. heat; add sausage and saut?� 3 to 5 minutes. Add carrots, onion and celery; saut?� 6 minutes or until tender. Stir in lentils, broth and next three ingredients. Bring to a boil; cover, reduce heat and simmer 45 minutes or until lentils are tender, stirring often. Process 1 3/4 cups lentil mixture in a blender until smooth, stopping to scrap down sides. Return puree to soup. To garnish, add fresh parsley to top. May also serve over rice. Yield: 16 servings.

Recipe categories: Soups & stews, Main dish, One Dish meal.

Rating:

Average rating: 3, total votes: 5

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