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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Perfect on a winter night. Serve with a warm loaf of your favorite bread. Ingredients:
1 teaspoon olive oil |
1 onion, chopped |
2 garlic cloves, chopped |
1 cup lentils |
2 big carrots, diced |
2 bay leaves |
2 bouillon cubes |
2 links pre- cooked italian sausage, sliced |
1 teaspoon dried oregano |
2 teaspoons dried thyme |
2 teaspoons dried rosemary |
Directions:
1. In the pot that will eventually hold the soup, saute the onion and garlic in the oil.
2. Add the lentils, carrots, bay leaves, bouillon, and enough water to make the volume of soup that you want. (Remember that the lentils will expand when they cook.).
3. Cover and bring to a boil. Once it's boiling, turn the heat to low and let simmer for 15-20 minutes, until the lentils are basically done.
4. Add the sausage (I use chicken sausage) and the rest of the herbs, return to a simmer, and cook for about 3 more minutes.
5. Enjoy!
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