Monday, January 13, 2020

monday {menu}


{recipe from... h e r e}
..SAUSAGE LENTIL SOUP..
Ingredients

  • 1½ tbsp. olive oil
  • ½ yellow onion, diced
  • 1 large carrot, finely grated
  • 1 stalk celery, minced
  • 3 cloves garlic, minced
  • ½ lb. hot Italian sausage (uncooked)
  • ⅓ c. ham, cubed
  • 1 small tomato, diced
  • 2 c. water
  • 4 c. low-sodium chicken broth
  • 1 tbsp. apple cider vinegar
  • 1 c. dry lentils
  • 1 tbsp. fresh basil, minced
  • 1 tbsp. fresh parsley, minced
  • 1 bay leaf
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. paprika
  • ¼ tsp. thyme (heaping)
  • ¼ tsp. oregano (heaping)
  • ¼ tsp. red pepper flakes
Directions
  1. In a large stockpot or Dutch oven set over medium-low heat, saute the onion in the olive oil until tender. Add the carrot, celery and garlic, cook for 1-2 more minutes. Add the sausage and brown, braking it into bits as it cooks.
  2. Add the chopped ham, tomatoes, water, chicken broth, vinegar and bring the soup to a boil. Pour in the lentils along woth the remaining seasonings/spices and reduce heat to a simmer. Cook until the lentils are tender and the liquid reduces, about 40-45 minutes. Remove the bay leaf and serve immediately.


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...