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.