QUICK HOMEMADE SAUSAGE AND LENTIL SOUP

QUICK HOMEMADE SAUSAGE AND LENTIL SOUP
QUICK HOMEMADE SAUSAGE AND LENTIL SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • SAUSAGE:

  • 1

    LB GROUND PORK

  • SALT AND PEPPER

  • 2

    TSP RED WINE VINEGAR

  • 2

    TBSP MINCED FLAT LEAF PARSLEY

  • 2

    GLOVES GARLIC MINCED

  • 1

    TSP CRUSHED RED PEPPER

  • 1

    TSP FENNEL SEED, GROUND FENNEL, OR FENNEL POLLEN

  • 1

    TSP GRANULATED ONION

  • A FEW GRATES OF FRESH NUTMEG OR A PINCH OF GROUND NUTMEG

  • LENTELS:

  • 1

    CUP DRIED LENTILS

  • 2

    BAY LEAFS

  • 1

    SMALL ONION, HALVED

  • 1/2

    TSP SALT

  • SOUP BASE:

  • 3

    TBSP EVOO PLUS MORE FOR COOKING

  • 1

    POTATO, PEELED

  • 2

    CARROTS, PEELED

  • 1

    ONION

  • 2-3

    CLOVES GARLIC

  • 2

    RIBS CELERY

  • 1

    BUNCH FLAT LEAF PARSLEY

  • 2-3

    SPRIGS FRESH ROSEMARY

  • SALT AND PEPPER

  • 4

    CUPS VEAL OR BEEF STOCK

Directions

1. IN A LARGE BOWL, COMBINE THE SAUSAGE INGREDIENTS AND LET STAND 15 MINUTES. 2. IN A MEDIUM SAUCEPAN, PLACE THE LENTILS WITH THE BAY LEAVES, ONION AND SALT. COVER WITH 2 INCHES OF WATER, BRING TO A BOIL AND COOK UNTIL TENDER BUT WITH SOME BITE, 20-22 MINUTES. DRAIN AND DISCARD THE BAY LEAVES AND ONION. 3 MEANWHILE, IN A MEDIUM SOUP POT, HEAT 3 TBSP OF THE EVOO, A FEW TURNS OF THE PAN, OVER MEDIUM HEAT. USING A FOOD PROCESSOR, PULSE THE VEGETABLES, PARSLEY STEAMS AND THE ROSEMARY LEAVES FROM SPRIGS UNTIL CHOPPED, TRANSFER TO POT. SEASON COVER AND LET INGREDIENTS SWAT IN THE OIL, 6-8 MINUTES. ADD THE STOCK AND 2 CUPS OF WATER. BRING TO A BOIL, THEN REDUCE THE HEAT AND SIMMER UNTIL THE POTATOES ARE TENDER ABOUT 12 MINUTES. 4. WHILE THE POTATOES ARE COOKING, HEAT A LITTLE EVOO IN A LARGE NONSTICK SKILLET OVER MEDIUM HIGH. COOK THE SAUSAGE UNTIL BROWN AND CRUMBLY, ABOUT 5-7 MINUTES. DRAIN THE FAT, THEN STIR THE SAUSAGE INTO THE SOUP ALONG WITH THE COOKED LENTILS. SERVE THE SOUP IN SHALLOW BOWLS AND TOP WITH RESERVED PARSLEY.

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