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Wednesday, October 14, 2009

Lentil Sausage Soup



3 1/2 cups chicken broth
1 cup lentils, dried
2 medium carrots, peeled and chopped
1/4 small onion, chopped
1/2 teaspoon garlic powder

1/4 pound Italian sausage, cooked and crumbled
1 (15 oz.) jar roasted red peppers, drained and chopped
1/2 cup fresh spinach leaves, chopped
salt and pepper to taste
sour cream for garnishing

Combine the first 5 ingredients in a slow cooker.  Cook on high for 2 hours or until the lentils are soft.  Puree in a blender.  Pour back into the slow cooker and add sausage, red peppers, spinach leaves, and salt and pepper to taste.  Serve immediately with a dollop of sour cream and a sprinkling of black pepper!

Yield: 8 servings

*Have you ever had lentil soup?  What did you think of it?  I was never a fan growing up as I am sure most would agree.  I think the biggest turn off is the dry lentils and the boring flavors!  Nevertheless, over the years I have bought lentils regardless of their lovely history.  Well, one day I got smart and jazzed them up a little.  This is my re-make on a soup that was well over do for a do-over!  **If you prefer runnier soups add more chicken broth.

1 comment:

Robin and Samuel said...

These monsters are the best I've seen:) I'm so impressed with your photography skills too, looks like all of this came straight out of a magazine...You've got serious talent, I love it!:)