Tuesday, January 10, 2012

RECIPE: Sausage & Lentil Soup

I found another yummy lentil recipe.  And I used breakfast sausage!  It was really good!  I precooked the lentils for another meal so I had some in the fridge. 

Here's what we did:

Lentil, Greens & Sausage Soup (adapted from epicurious)
1 lb roll breakfast sausage with sage
2 garlic cloves, minced
1 small onion, finely chopped
1-1/2 cups chicken stock
1-1/2 cup water
3-4 cups cooked lentils*
1 carrot, peeled and sliced
1 bunch turnip greens, cleaned and veins removed, leaves chopped (about 2 cups)
1 tablespoon apple cider vinegar

In Dutch oven, brown breakfast sausage, remove sausage and saute onion and garlic in the rendered fat until translucent. Add stock and water along with the precooked lentils and carrots.  Bring to a boil then reduce to simmer for 15 minutes.  Add greens and simmer for 10 minutes until wilted and cooked through.  Stir in the vinegar and serve.

It's so tasty!  Even my cousin's eldest daughter loved it!


*To prepare soup with uncooked lentils:  Add 1-1/2 cups dried lentils to the water and broth and simmer covered for 30 minutes.  Then proceed with the recipe.  If the lentils absorb more broth than you anticipate, add extra water to compensate.

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