Easy Sausage Lentil Soup [I Like To Share Recipes]
1 package of lentils, usually 12 to 16 oz. Soak overnight, covered, in water.
1 lb tube of Jimmy Dean breakfast sausage.
2 stalks celery with leaves, diced.
1 can carrots, drained, diced, and soaked in a bowl with 1/3 cup sugar and 1 T lemon juice.
2 quarts chicken broth
1 super heaping Tablespoon Better Than Bouillon chicken bouillon paste.
Rinse lentils in a small mesh wire strainer. Place them in a 3 quart saucepan. Dice the carrots, soak them in sugar and water to remove the canned taste, and then dice the celery. Place the carrots and celery in the saucepan with the lentils. Pour over them 1 and 1/2 quart chicken broth. Add Better than Bouillon paste, and heat over medium heat.
Spray a frying pan with non stick cooking spray, or use a non teflon unscratchable non-stick frying pan, and chop the Jimmy Dean sausage as it fries, over medium high heat. Fry sausage till brown and crumbled, then drain fat and place sausage in the soup pot.
Simmer soup for at least 30 minutes or more. After 30-40 minutes, the liquid in the pan will have boiled down enough so that you can add the remainder of the chicken broth.
Heat again, 10 more minutes, and stir well.
This makes almost a gallon of soup. The sausage gives the lentils a truly lovely flavor.
1 lb tube of Jimmy Dean breakfast sausage.
2 stalks celery with leaves, diced.
1 can carrots, drained, diced, and soaked in a bowl with 1/3 cup sugar and 1 T lemon juice.
2 quarts chicken broth
1 super heaping Tablespoon Better Than Bouillon chicken bouillon paste.
Rinse lentils in a small mesh wire strainer. Place them in a 3 quart saucepan. Dice the carrots, soak them in sugar and water to remove the canned taste, and then dice the celery. Place the carrots and celery in the saucepan with the lentils. Pour over them 1 and 1/2 quart chicken broth. Add Better than Bouillon paste, and heat over medium heat.
Spray a frying pan with non stick cooking spray, or use a non teflon unscratchable non-stick frying pan, and chop the Jimmy Dean sausage as it fries, over medium high heat. Fry sausage till brown and crumbled, then drain fat and place sausage in the soup pot.
Simmer soup for at least 30 minutes or more. After 30-40 minutes, the liquid in the pan will have boiled down enough so that you can add the remainder of the chicken broth.
Heat again, 10 more minutes, and stir well.
This makes almost a gallon of soup. The sausage gives the lentils a truly lovely flavor.
