Soup season is taking its time getting to our neck of the woods, but I haven't let that stop me from making soups for dinner anyway. This recipe for Turkey Sausage & Lentil Soup was yummy. The husband requested that next time I either double the sausage or throw in some bacon. Bacon would be a GREAT addition to this recipe! As is, more sausage, or adding bacon...either way, give it a try! :)
Turkey Sausage & Lentil Soup
1 TBSP olive oil
2 medium carrots, chopped
2 medium celery ribs, chopped
1 medium yellow onion, chopped
1 package smoked turkey sausage, halved lengthwise and sliced 1/4-inch-thick
8 oz. mushrooms, sliced
2 cans diced tomatoes
16 oz. lentils
8 C chicken broth
1 TBSP Italian seasoning
1 tsp salt
1/2 tsp ground black pepper
1/2 C grated Parmesan cheese
In a large saucepan, heat oil over medium-high heat. Add carrots, celery and onion, and cook 5-7 minutes or until vegetables are almost tender, stirring occasionally. Add sausage and mushrooms, and cook 5 to 7 minutes longer or until vegetables are just tender, stirring occasionally. Stir in tomatoes, lentils, broth and seasonings and heat to simmering (do not bring to a boil). Reduce heat to medium and simmer 45-55 minutes or until lentils are tender. Serve soup with sprinkled cheese. Enjoy!
1 TBSP olive oil
2 medium carrots, chopped
2 medium celery ribs, chopped
1 medium yellow onion, chopped
1 package smoked turkey sausage, halved lengthwise and sliced 1/4-inch-thick
8 oz. mushrooms, sliced
2 cans diced tomatoes
16 oz. lentils
8 C chicken broth
1 TBSP Italian seasoning
1 tsp salt
1/2 tsp ground black pepper
1/2 C grated Parmesan cheese
In a large saucepan, heat oil over medium-high heat. Add carrots, celery and onion, and cook 5-7 minutes or until vegetables are almost tender, stirring occasionally. Add sausage and mushrooms, and cook 5 to 7 minutes longer or until vegetables are just tender, stirring occasionally. Stir in tomatoes, lentils, broth and seasonings and heat to simmering (do not bring to a boil). Reduce heat to medium and simmer 45-55 minutes or until lentils are tender. Serve soup with sprinkled cheese. Enjoy!
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