Lentil And Sausage Soup
- 1 lb. lentils, dried
- 1 Tbsp. butter
- 1 lb. smoked sausage, cut in 1/2 in. thick
- 2/3 c. carrots, thinly sliced
- 1/2 c. onion, chopped
- 1/2 c. celery, chopped
- 2 cans chicken broth
- 1 clove garlic
- 1/4 tsp. salt
- 1/2 tsp. pepper
- Sort and rinse lentils; place in Dutch oven. Cover with water two inches above lentils; soak 2 hours. Drain. Melt butter in a Dutch oven over med. heat; add sausage and saute 3 to 5 minutes. Add carrots, onion and celery; saute 6 minutes or until tender. Stir in lentils, broth and next three ingredients. Bring to a boil; cover, reduce heat and simmer 45 minutes or until lentils are tender, stirring often. Process 1 3/4 cups lentil mixture in a blender until smooth, stopping to scrap down sides. Return puree to soup. To garnish, add fresh parsley to top. May also serve over rice. Yield: 16 servings.
lentils, butter, sausage, carrots, onion, celery, chicken broth, clove garlic, salt, pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=96098 (may not work)