Lentil and Spicy Sausage Soup
Recipe: #41788
October 25, 2023
Categories: Beans, Southwest, Copycat or Clone Recipes, One-Pot Meal, Sunday Dinner Diabetic, Gluten-Free, Heart Healthy, High Fiber, High Protein, Non-Dairy, more
"This is a hack of a soup my husband and I tried in a town called Williams, AZ. There is a really great restaurant on Route 66 called Red Raven. I asked kind of sheepishly for the recipe of their delicious Lentil and Sausage soup, and they kind of laughed at me. I came home motivated to figure it out. It turned out pretty close we think. I hope you enjoy this recipe."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (477.3 g)
- Calories 187.9
- Total Fat - 9.4 g
- Saturated Fat - 2.9 g
- Cholesterol - 76.6 mg
- Sodium - 318.5 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 1.3 g
- Sugars - 1.6 g
- Protein - 20.5 g
- Calcium - 122 mg
- Iron - 1.8 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook the spicy Italian sausage completely through and drain and rinse under hot water in a metal colander.
Step 2
Finely chop carrots, celery and onions all at once in a food processor.
Step 3
Transfer the vegetables to a sauce pan with the olive oil and saute until crisp tender.
Step 4
Add chicken stock paste to the sauce pan and 1 c of water. Stir until completely dissolved.
Step 5
Add the rest of the water, the lentils and sausage to the vegetables.
Step 6
Add the Italian seasoning, nutmeg and pepper to taste.
Step 7
Simmer for 30 minutes or until lentils are tender.
Step 8
Spoon 1/3 portion of the soup and the sprouts into the food processor and blend to consistent texture.
Step 9
Add back to the soup and mix, simmer another 5 minutes and serve.
Step 10
Garnish with reserved greens
Tips
- Food processor or hand blender
2 Reviews
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