Constance
Master Chef
I've been wanting to try lentils for a long time, and after studying many recipes, I came up with my own, and was well-pleased with the results.
Connie’s Lentil Soup TNT
1 1/2 cup each brown lentils, chopped onions, chopped celery, chopped carrots
1 heaping tbl minced garlic
1 lb. smoked sausage, sliced diagonally
2 cups leftover cooked chicken (opt)
1 can diced tomatoes with juice
1 can chicken broth
1 can beef broth (I meant to use 2 cans chicken broth, but the mistake turned out well)
1/2 tsp Old Bay Seasoning
about 2 tbls pesto
olive oil
Rinse lentils and soak in hot water while you chop vegetables. In a dutch oven, saute onions, celery and carrots in a couple tbls olive oil until onions are translucent. Add garlic and sausage, and cook another 5-10 minutes. Stir in lentils. Add the diced tomatoes, broth, chicken and Old Bay. Cook until lentils are tender, about 45 minutes. Stir in pesto and serve.
I didn't add any actual salt at all...there was enough in the broth, sausage and pesto.
Connie’s Lentil Soup TNT
1 1/2 cup each brown lentils, chopped onions, chopped celery, chopped carrots
1 heaping tbl minced garlic
1 lb. smoked sausage, sliced diagonally
2 cups leftover cooked chicken (opt)
1 can diced tomatoes with juice
1 can chicken broth
1 can beef broth (I meant to use 2 cans chicken broth, but the mistake turned out well)
1/2 tsp Old Bay Seasoning
about 2 tbls pesto
olive oil
Rinse lentils and soak in hot water while you chop vegetables. In a dutch oven, saute onions, celery and carrots in a couple tbls olive oil until onions are translucent. Add garlic and sausage, and cook another 5-10 minutes. Stir in lentils. Add the diced tomatoes, broth, chicken and Old Bay. Cook until lentils are tender, about 45 minutes. Stir in pesto and serve.
I didn't add any actual salt at all...there was enough in the broth, sausage and pesto.
