COOPERATIVE KITCHEN

Sausage Lentil Soup

recipe courtesy of Gloria Andree

Ingredients:

1 lb. breakfast sausage roll
1 medium onion, chopped
3 stalks celery, chopped
1/2 cup grated carrots
1 lb. bag dried lentils, presoaked for 1-2 hours
1 box chicken stock olive/vegetable oil and 2 tablespoons butter for sautéing
salt, to taste
pepper, to taste

Directions:

Break up sausage roll in preheated soup pot. Add chopped/grated vegetables and sauté until veggies are softened and sausage has begun to brown.

Add drained lentils to pot and stir. Season liberally with salt and pepper. Add chicken stock and bring to a boil. Immediately reduce to low heat, adding more broth or water as needed. Partially cover, and taste and season as it cooks. Simmer on low for 45 minutes, stirring occasionally.

Refrigerated leftovers may thicken. Add an additional can of chicken stock or water when reheating.

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