Sausage and Lentil Soup
Another great idea from my friends at Smithfield and me. Happy Eating.
Servings: 8
Cooking Time: 2 Hours
Smithfield Product: Dinner Sausage
Ingredients:
1 pound sliced Smithfield Smoked Sausage
1 cup Smithfield Deli Thin Cooked Ham, shredded
2 tablespoons olive oil
1 large onion, chopped
1 large green bell pepper, diced
2 medium carrots, cubed
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1 bay leaf
2 cloves garlic, minced (chopped)
6 - 8 cups chicken stock
One 16-oz. can peeled tomatoes, crushed
1/2 pound dried lentils (1 1/4 cups)
12 large fresh spinach leaves, cut into small pieces
Salt and pepper to taste
Steps:
Heat olive oil in a large saucepan over medium heat. Add sliced sausage and cook until browned. Remove sausage and place on a platter. Discard all but 2 tablespoons of drippings from pan. Reheat drippings and add ham, onion, green pepper, carrot and spices to the saucepan. Add chicken stock, tomatoes, lentils and sliced sausage. Bring to a boil, cover and simmer over low heat for 2 hours. As soup cooks, skim off fat that rises to the top. After 2 hours turn off heat and discard bay leaf. Add salt, pepper and spinach let stand for 2 to 3 minutes before serving.
Another great idea from my friends at Smithfield and me. Happy Eating.
Servings: 8
Cooking Time: 2 Hours
Smithfield Product: Dinner Sausage
Ingredients:
1 pound sliced Smithfield Smoked Sausage
1 cup Smithfield Deli Thin Cooked Ham, shredded
2 tablespoons olive oil
1 large onion, chopped
1 large green bell pepper, diced
2 medium carrots, cubed
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1 bay leaf
2 cloves garlic, minced (chopped)
6 - 8 cups chicken stock
One 16-oz. can peeled tomatoes, crushed
1/2 pound dried lentils (1 1/4 cups)
12 large fresh spinach leaves, cut into small pieces
Salt and pepper to taste
Steps:
Heat olive oil in a large saucepan over medium heat. Add sliced sausage and cook until browned. Remove sausage and place on a platter. Discard all but 2 tablespoons of drippings from pan. Reheat drippings and add ham, onion, green pepper, carrot and spices to the saucepan. Add chicken stock, tomatoes, lentils and sliced sausage. Bring to a boil, cover and simmer over low heat for 2 hours. As soup cooks, skim off fat that rises to the top. After 2 hours turn off heat and discard bay leaf. Add salt, pepper and spinach let stand for 2 to 3 minutes before serving.
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