Tuesday, September 6, 2011

Cooking out of the Box - Lentils and Sausage Soup

When I sat down to do my monthly menu, I noticed that I keep making the same meals over and over.  Determined to get myself out of a cooking rut, I sat down and started going through all my cook books.  Now I don't know about you, but strange ingredients scare me.  Will my kids like it, will I prepare it correctly, will I get into the middle of preparing a recipe only to find that I don't have some crazy kitchen gadget necessary to finish my masterpiece?  (Or maybe I am just over thinking things......nahhh)  I decided to give myself a monthly challenge.  Each month I will pick an ingredient that I have never used before and go crazy with it.  Not every meal crazy, just a couple times a week crazy.  This month is lentils. 



Here is my recipe for Lentil and Sausage Soup that was just divine.  I hope you enjoy it as much as my family and I did.



    • 1 lb Italian sausage ( You can also use Italian turkey sausage)
    • 1 large onions, chopped
    • 1 stalk celery, chopped (I used freeze dried that I had in my food storage)
    • chopped spinach (again I used freeze dried)
    • 6 cups chicken broth
    • 2 (14 1/2 ounce) cans diced tomatoes, undrained
    • 2 -3 garlic cloves
    • 1 teaspoon salt
    • 2 cups dry lentils
    • black pepper
    • red pepper flakes
    • basil
    • oregano
    • parsley
    • thyme
  1. Brown sausage; drain off fat.
  2. In a large pot combine all ingredients bring to boil.
  3. Reduce heat,cover.
  4. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency.
  5. Sprinkle with Parmesan cheese and serve.

1 comment:

  1. I make a good lentil soup but this one looks equally yummy and a bit differnt from my recipe. Thanks for sharing it...just in time for fall!

    ReplyDelete

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