Friday, March 12, 2010

lentil soup (with or without sausage)

Geez, hot soup/stew season is almost over. I wish I'd thought of this months ago. Someone gave up one of those dry soup kits that you add water and one ingredient to and BAM instant soup. It was lentil and potato soup and interesting enough you had to add tomatoes not potatoes. It was ok. But Husband and I both agreed we could make something better and with a lot more vegetables and a lot less salt. So I got to work.

Husband wanted it to have sausage so it would be more hearty. But if you're not a meat eater leave it out. Or you're not a sausage eater, add chicken. ground beef would even be good.

Also, this is a HUGE recipe. If you're not into left overs, cut it in half.

Also, I use bullion cubes because they are WAY cheaper than stock, but feel free to use stock if that's what you use.

Remember, unless you're baking a recipe is JUST A GUIDELINE. don't be afraid to change it up.

9 cups of water
4 vegetable bullion cubes

1lb lentils (1 bag)
4 links of mild Italian sausage, skinned, crumbled and cooked
2 cans of 14.5oz diced tomatoes

2 potatoes, peeled and cubed
1 medium onion, diced
5 ribs of celery, diced
4 carrots, peeled and grated

1 tablespoon of ground cumin
1/2 teaspoon of pepper
1/2 teaspoon of salt
1/2 teaspoon of garlic powder (if you're using garlic salt, leave out the regular salt)
8 shakes of tabasco sauce

Add water and bullion to your pot on HIGH. let the bullion dissolve while you're chopping vegetables. It'll be boiling by the time you've finished chopping.

After bullion is dissolved add all remaining ingredients except the spices. let soup return to a boil. Once the soup is boiling reduce heat to low, add spices and cover.

cook for one hour. I checked on my soup after halfway through to stir and see if I needed to add more water (bc the lentils will soak up a lot) I didn't add any water, but you may want to.

I served it with THE Bread. Seriously, it was amazing. Husband said he would spice it more, but offered no suggestions as to what the spices should be. He did suggest using kilbosa next time.

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