Ingredients
- 16 ounces of green lentils (washed and drained)
- 1 cup baby carrots
- 1 cup celery ribs
- 1/2 cup yellow onions
- 1 teaspoon olive oil
- 2 tablespoons chicken stock paste
- 1/3 pound spicy Italian pork sausage (or desired heat level )
- 1 cup mixed sprouts or greens (reserve a few tbs for garnish)
- 8 cups water
- 1 tablespoon Italian seasoning
- 1 teaspoon ground nutmeg
- 1 teaspoon to taste of fresh ground black pepper
How to Make
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Step 1: Cook the spicy Italian sausage completely through and drain and rinse under hot water in a metal colander.
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Step 2: Finely chop carrots, celery and onions all at once in a food processor.
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Step 3: Transfer the vegetables to a sauce pan with the olive oil and saute until crisp tender.
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Step 4: Add chicken stock paste to the sauce pan and 1 c of water. Stir until completely dissolved.
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Step 5: Add the rest of the water, the lentils and sausage to the vegetables.
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Step 6: Add the Italian seasoning, nutmeg and pepper to taste.
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Step 7: Simmer for 30 minutes or until lentils are tender.
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Step 8: Spoon 1/3 portion of the soup and the sprouts into the food processor and blend to consistent texture.
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Step 9: Add back to the soup and mix, simmer another 5 minutes and serve.
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Step 10: Garnish with reserved greens
Tips & Variations
- Food processor or hand blender
We hope you enjoy this recipe!
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