Robust Lentil Soup, a La " Athens Market"
photo by GREG IN SAN DIEGO
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 cup dry lentils
- 5 cups water
- 1 cup chopped green bell pepper
- 1 cup sliced carrot
- 1⁄2 cup chopped yellow onion
- 2 teaspoons chicken bouillon granules
- 2 teaspoons snipped fresh sage (or 1/2 teaspoon dried sage)
- 1⁄4 teaspoon ground red pepper
- 2 garlic cloves, minced
- 1⁄2 lb fully cooked smoked link sausage, diagonally sliced
- fresh parsley, snipped
directions
- Rinse and drain lentils.
- Combine lentils, water, green pepper, carrot, onion, bouillon granules, sage, ground red pepper and garlic in a Dutch oven.
- Bring mixture to a boil and reduce heat to a simmer, covered, for about 30 minutes.
- When vegetables and lentils are tender, stir in sausage and continue to heat until ready for service.
- Serve soup into warmed bowls and garnish with snipped parsley.
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RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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