Sausage, onions, carrots and celery are combined with lentils to make a hearty soup.
10 mins
25 mins
Serves 8
1 lb | Owens Italian Roll Sausage |
1 med | Onion, chopped |
1 med | Carrot, finely chopped |
1 med | Celery Stalk, finely chopped |
2 tbsp | Garlic, minced |
2 cups | Dried Lentils |
2 whole | Bay Leaves |
12 cups | Chicken Broth or Bouillon |
Salt and Pepper to Taste |
1 | Crumble sausage in 4-quart saucepan; cook over medium-high heat until browned, stirring occasionally. |
2 | Remove sausage to medium bowl; cover and refrigerate. |
3 | Add onion, carrot, celery and garlic to drippings; cook and stir until tender. |
4 | Stir in lentils, bay leaves and chicken broth. Bring to a boil. |
5 | Reduce heat to low; simmer 20 minutes or until lentils are tender. |
6 | Add reserved sausage; season with salt and pepper. |
7 | Cook until sausage is heated through. |
8 | Remove and discard bay leaves. Serve hot. Refrigerate leftovers. |
Calories | 420 |
Total Fat | 22 g |
Saturated Fat | 8 g |
Cholesterol | 30 mg |
Sodium | 1650 mg |
Total Carbs | 33 g |
Dietary Fiber | 6 g |
Protein | 22 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.