3/3/14

Lentil and Sausage Soup

When I was planning out my meals last week I remember thanking dang! I can't make lentil soup when it's 70 degrees outside!  But then, of course, this crazed 40 degree change in weather happened so I guess it's fine.  This soup, though, is more than fine.  

It was my first journey into lentils and I have to say I'm impressed.  I'm impressed like you're probably impressed by my cracked bowl.   
But let's not get distracted.  

Lentils.  It's an edible pulse (don't love that description) and a member of the legume family.  It's way healthy, good for people with diabetes and drought resistant.  Canada leads the world in production  Isn't that neat?  Go Canada. 

I'm always looking for filling yet tasty things to pack for lunch, this soup really worked out with all of it's lentil action.  It was easy to pull together and makes a ton.  It could easily become vegan by taking out the sausage, adding more veggies and using only vegetable broth.  

Lentil and Sausage Soup
from A Cup of Marscapone
 
2 tbl olive oil
1 lb carrots, sliced
1 onion, chopped
4 cloves of garlic, chopped
2 cups of lentils
14 oz smoked turkey sausage
32 oz chicken broth
32 oz vegetable broth
2 cans of diced tomatoes
salt and pepper, to taste

Heat the olive oil in a large pot over medium heat.  Cook the carrots, onion and garlic for about 8 minutes.  Add the lentils, sausage and both broths.  Bring to a boil then turn down to a simmer.  Simmer for about 40 minutes.  Add in the tomatoes, salt and pepper and cook for about 10 more minutes. 

Serving size 1 cup (makes about 14)
Points plus 4   

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