With the colder weather already here, soup is a wonderful way to warm up, especially if it is easy to make and tasty! I was flipping through some magazines that I have saved and ran across some recipes that I have been wanting to try. This recipe for Red Lentil and Sausage soup is from the December 2010 issue of ‘Mary Jane’s Farm’ magazine, and I am absolutely in love with it! If you like to eat a soup that is a little spicy, hearty and filling, then you really need to try this one! And the bonus is that it is easy and fast to make!
Red Lentil and Sausage Soup
Ingredients:
1 medium yellow onion – diced
1 medium size carrot – peeled and diced
1 stalk of celery – diced
2 cloves of garlic – minced
3 tbsp. olive oil
½ tsp. smoked paprika
¼ tsp. cayenne pepper (ground)
2 cups dried red lentils
5 cups chicken stock
1 ½ cup cooked and sliced smoked sausage (I used chicken sausage w/habanero peppers in it. You can use chorizo or any sausage you prefer).
Saute the onion, carrot and celery in the olive oil. Add the minced garlic, the smoked paprika, cayenne pepper, dried red lentils and chicken stock. Bring to a boil, reduce the heat, and simmer for about 30 minutes.
Add the sausage and cook for 5 minutes more, or until the beans are fully cooked.
I served the soup with some cheese baking powder biscuits. Yummy!
Red Lentil and Sausage Soup w/Cheese Biscuits
Serves 6. Enjoy!
