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© 2016 by Monika Nowak. 

 

Quick sausage and sprouted lentil soup

March 19, 2016

 

I absolutely looove making this soup. It’s kind of my rescue dish when there is nothing else in the house and we’re really hungry so I need to make something quick yet filling. The only ingredients you may not have are the sprouted lentils. Stock up on them sooner than later, as they are nutricious and they turn into an additional protein source after sprouting. 

 

In the past, I've used Polish sausages for this soup but now I use fully cooked chicken sausages, much leaner and healthier yet still full of flavor. I always make sure they are minimally processed, preservative free and gluten free. There are number of options available in most supermarkets.

 

If you don’t have sausages, this soup will also work with some sort of ham as well.

 

For the convenience and shorter cook time, I like to use canned marinara sauce (also preservative and sugar free that I get at Trader Joe’s) or tomato sauce from a glass jar (make sure there is no added sugar in it).

 

You can say it’s a bit of a cheat becuase I haven’t actually made the sauce myself, but it saves time and does the trick as long as you buy a good quality sauce. No need for salt or pepper as you get it from your sausages and tomato sauce and chicken broth.

 

It does not get easier than that.

 

Quick sausage and red lentil soup - gluten free

Prep Time: 5 min 

Cook Time: 30 min 

Serves: 6

Nutrition per serving: 232 calories, 7 g fat, 30 g carbs, 12 g protein

 

Ingredients

  1. 1 medium onion, chopped

  2. 2-3 links of fully cooked, preservative free chicken or turkey sausage, chopped

  3. 1 (28 oz) can or jar of marinara sauce or canned tomatoes

  4. 1/2 cup (heaping) of sprouted lentils

  5. 1 carton of organic chicken stock

  6. 2 cups of water

Instructions

  1. Chop the onions and sausage.

  2. Sautee the onions with the sausage on medium heat for a few minutes until both onions and sausage are starting to get some color and aroma. Add the tomatoes and simmer under cover for 5 minutes. Add chicken stock and water. Bring to boil and simmer under cover for 20 minutes.

  3. Add lentils for the last 15 minutes of cooking. 

  4. Serve and enjoy.

 

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