November 17, 2011

Lentil Soup with Smoked Sausage

This delicious soup is so satisfying on a cold November day! The original recipe was meatless-it tasted really good but I thought it could use a little more flavor. Adding chunks of smoked sausage made this soup a winner! Kids love it too!

7 cups water
1 14-1/2 ounce can diced tomatoes
2 medium carrots, chopped (1 cup)
1 cup dry lentils, rinsed
2 medium onions, chopped (1 cup)
1 stalk celery, chopped (1/2 cup)
1 tablespoon chicken bouillon
2 cloves garlic, minced
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf
3/4 cup regular brown rice
1/4 cup snipped fresh parsley
1/2 teaspoon salt
1/2 teaspoon cider vinegar
1/4 teaspoon pepper
1 /2 pound smoked sausage, cut in chunks
and lightly browned (optional)

In a Dutch oven or large stock pot, combine the water through the bay leaf. Bring to a boil; reduce heat. Cover and simmer for 45 minutes. Meanwhile, cook the brown rice according to package directions. Remove and discard the bay leaf. Stir in the parsley, salt, vinegar, and pepper. Stir in the cooked rice and smoked sausage, if you like. 5 to 6 servings

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