Lentil and Split Pea Soup With Smoked Sausage |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Serve with crusty hot bread. A quick, hearty meal. Ingredients:
1 cup brown lentils, rinsed and sorted |
1 cup split peas, rinsed and sorted |
8 cups water |
1 cup chopped yellow onion |
1 stalk celery, sliced |
2 garlic cloves, minced |
2 carrots, sliced |
1 bay leaf |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cumin |
8 ounces smoked sausage, sliced |
salt, to taste |
fresh ground pepper, to taste |
1 tablespoon red wine vinegar |
Directions:
1. Add the first 11 ingredients to a large soup pot; bring to a boil over high heat.
2. Lower heat to med-low and simmer, uncovered, for 30 minutes, stirring occasionally.
3. Add in sausage; cook, uncovered, for about 30 minutes longer or until peas and lentils are tender.
4. Season with salt and pepper; stir in vinegar.
5. Discard bay leaf.
6. For a thicker soup, whisk soup with a large whisk to mash some of the peas and lentils.
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