"...As much as I like peas and beans I can’t believe it took me so long to try my hand at lentils. They’re super easy to cook and the kids lap them up because they’re so much smaller than beans, they don’t even realize what they’re eating. Fiber and protein, y’all! Holla!"
1 hour 10 minutes
1 (15.5-oz) bag Hurst’s Garlic & Herb Lentils
1.25-1.5 lbs. Italian sausage (I used hot)
2 tablespoons olive oil
2 cups diced onion
1 1/2 cups diced carrots
1 1/2 cups diced celery
3-4 cloves garlic, diced
6 cups chicken broth
2 cups water
You can use ground beef, pork or turkey instead of the Italian sausage but you’ll need to season it liberally (suggest salt, pepper, fennel seeds, garlic and oregano).
I went with a small dice on the veggies (about 1/4 inch).
If you’re looking to recreate Carrabba’s Spicy Sausage and Lentil Soup, add 2 cans petite diced tomatoes (with juice) and reduce the water to 1 cup and I think it would be a bang-on copycat recipe. Seriously.