Sausage & Lentil Soup

Here is a Sugar & Stice original recipe! This fall I have been really craving a hearty and brothy soup that would be easy to make and filling for the whole family. I love that this soup is dairy free to give some variety to the rest of my soup repertoire which does usually include creams. This is a quick, easy, all in a single pot meal the whole family will love.

Serves 4 (this soup can easily be doubled)

Ingredients:

• 2 Tablespoons of olive oil
• 1/2 pound or 8 ounces of mild Italian sausage (go for spicier if you like it spicy!)
• 1.5 cups of diced zucchini – about 1 medium zucchini
• 1 cup of diced carrot
• 1/2 cup of diced cauliflower (can use frozen – thaw a little before cutting)
• 1/4 cup of diced onion
• 1 & 3/4 cups of lentils that have been rinsed and drained
• 8 cups of water
• 2 cubes/teaspoons of beef bullion

Directions:

1. In a large pot over medium-high heat, add in olive oil and sausage. Cook until browned. Using a slotted spoon, transfer the cooked sausage to a bowl; set aside.
2. Turn down the heat to medium and add in the veggies (zucchini, carrot, cauliflower, and onion) and cook until slightly tender – about 8-10 minutes.
3. Add the rest of the ingredients, plus the sausage, into the pan with the veggies and bring to a simmer for 15-20 mins or until the lentils are soft.
4. Salt and pepper to taste

Also, if you want to cut down on cooking time for the lentils you can soak them in water for 30 mins before. Just drain and rinse before putting them in the pot.

There you have it and if you don’t mind adding a little dairy it does taste yummy with a little grated/powdered Parmesan cheese. The kids seem to be more eager to eat anything with that white goodness sprinkled on top.

Give it a try and let me know what you think – Jenny