Lentil and Sausage (or not) Soup - Pantry Friendly
Yield 6-8 servings
- 1 very full cup of lentils, rinsed
- 4 cups beef or vegetable broth
- 1 cup water
- 2 tablespoons dried onion flakes *
- 1 teaspoon dried oregano
- 2 bay leaves
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 10-oz package frozen mixed vegetables (I used carrots and peas)
- Optional - 1/2 pound cooked, hot Italian sausage
- In a medium size pot, place the lentils, broth, water, onion flakes, oregano, bay leaf, salt and pepper.
- Over medium heat, bring the lentils to a low boil over medium heat. Once boiling, reduce to a low simmer and cook until lentils are tender (about 20-30 minutes). SEE NOTES.
- When the lentils are tender, stir in the frozen vegetables and if using, the cooked sausage. Bring to a low boil and heat until the veggies are hot. Taste and add more salt or pepper if desired. Remove from heat and serve immediately.
- * If you don’t have the bay leaves skip them. If you don’t have onion flakes, use 1 small onion, chopped.
- Depending on the type of lentil you use the cooking time can be longer or shorter. Check for tenderness. I used French lentils which take longer to cook. Regular brown lentils will cook more quickly.
- If you have extra veggies, such as chopped green or red pepper or a few leaves of kale go ahead and add them in Step 1. If you have fresh washed spinach, add that in Step 3.
- Store leftover soup in the refrigerator for up to three days or freeze for up to six months.
Recipe by Empty Nest Eats at https://emptynesteats.com/lentil-and-sausage-or-not-soup-pantry-friendly/