Lentil and Sausage Soup

Today on a whim I stopped at Bergeron's Boudin and Cajun Meats. My Mom and sister have stopped there a few times and brought different things home to try. I was looking for smoked sausage for white beans I had at home. I decided on a pound of chicken smoked sausage. When I got home the white beans I thought I had turned out to be butter beans. So I decided to make a Lentil and Sausage Soup recipe I have made many times. The sausage really adds smokeness to the soup. I recommend the sausage and the soup. The sausage has large pieces of meat and is nicely seasoned with green onions. The soup is great with turkey sausage from the grocery store too.

Lentil and Sausage Soup

Adapted from: Albertsons Recipes

Serves: 6

Ingredients

2 tablespoons olive oil

2 onions, chopped

1 tablespoon minced garlic

1 teaspoon salt

1 teaspoon dried thyme leaves

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1 1/2 cups chopped carrots

1 1/2 cups chopped celery

6 cups chicken broth

1/2 (16 ounce) package lentils, rinsed and drained

2 tablespoons tomato paste

1 pound chicken smoked sausage, cut in half lengthwise, sliced

Directions

In large stock pot or Dutch oven, heat oil over medium heat. Sauté onions, garlic, salt, thyme, black pepper and cumin until onions are softened.

Stir in carrots and celery; sauté 5 minutes. Add in chicken broth, lentils and tomato paste. Cover and simmer 50 minutes.

Stir in sausage, simmer 10 minutes. Serve with Parmesan cheese, if desired.

Linking to:
Carole's Chatter: Food on Fridays: Lentils & Dried Pulses