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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
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I love how easy this one is to make and lentils are a favorite. Good OAMC. Ingredients:
2 tablespoons vegetable oil |
1 lb kielbasa or 1 lb andouille sausages or 1 lb polish sausage, cut into 1 inch thich slices |
1 cup chopped onion |
2 cloves garlic, minced |
1 cup chopped carrot |
1 cup chopped celery |
1 teaspoon cumin seed |
1/4 teaspoon cayenne pepper, to taste |
1 bay leaf |
2 envelopes lipton golden onion soup mix |
6 cups water |
2 cups dried lentils, rinsed and picked over for stones |
1/2 teaspoon black pepper |
Directions:
1. In a large souppot, heat the oil over medium-high heat.
2. Add in sausage slices; stir/saute until evenly browned.
3. Add in the onion, garlic, carrots, and celery; stir/saute for 3-4 minutes or until softened.
4. Add in the cumin seeds, cayenne, bay leaf, and soup mix; cook for 2 minutes, stirring constantly so spices don't burn.
5. Add in the water, lentils, and pepper; bring mixture to a boil.
6. Lower the heat to med-low; cover and simmer 1 1/2 to 2 hours or until lentils are soft and creamy.
7. Take out bay leaf just before ready to serve.
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