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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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If you like lentils, you should love this soup. I like it best with the smaller amount of stock, so it's nice and thick and rich. Ingredients:
1/4 lb smoked sausage (e.g. hilshire farms) |
2 small carrots |
1 small onion, diced (omit if, like me, you don't like onions) |
1 lb lentils |
1 teaspoon celery seed |
8 -10 cups beef stock (see note below) |
1/4 teaspoon tabasco sauce |
1/8 teaspoon ground cloves |
2 teaspoons thyme |
1 tablespoon dried parsley |
1 teaspoon garlic powder |
3 tablespoons tomato paste |
1 bay leaf |
2 tablespoons vinegar |
Directions:
1. (Note on beef stock: I use about 9 cups of stock, which makes a very thick soup. If you like a thinner soup, add more water. Commercial stocks, such as Swanson's, have a stronger flavor, so no more than 8 c. of stock should be used; then add water if necessary).
2. Shred carrots and sausage in a food processor.
3. Combine all ingredients except the vinegar in a stockpot. A 4-quart pot will be fine for 9 cups of stock; if you use more than that, you will need to go to a 5-quart or 6-quart pot.
4. Bring soup to a boil, then reduce heat and simmer about 1 1/2 hours, or until lentils are soft.
5. Add vinegar and stir well.
6. With 9 cups of stock, makes about 6 2-cup servings.
7. Like most soups, this reheats very well, and becuase there is virtually no fat in it, it can even be frozen.
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