Lentil and Sausage Soup Best Recipe of Week
“This soup by Merrill is one of our rotation meals recipe ,” our Chef Megan Güntas told us about the ingredient list hopes you have bacon fat on hand, and hopefully you will do it. Any time I fry up a few slices, I pour the rendered fat into a jar and stick it in the fridge—for powered-up sautéed greens, hearty soups, scrambled eggs, etc. Same goes for chicken fat, which, now that I think of it, would also be very good in this recipe. As it is in all recipes.
1: 1 tablespoon olive oil, plus more for browning the sausages
2: 1 tablespoon bacon fat (or add another tablespoon of olive oil)
3: 1 cup chopped carrots
5: 3/4 cup chopped celery
6: 1 medium onion, chopped 3 cloves garlic, chopped 1 pinch Salt
7: 1 1/2 cups french green lentils, rinsed 28 ounces canned chopped tomatoes (I use tetra-pack)
8: 2 sprigs thyme 1 sprig rosemary
9: 4 chicken sausages (or substitute another kind of sausage)
10: 1 1/2 cups chopped kale
Now Ready to Cook the Recipe with delicious taste:
Warm the olive oil and bacon fat over medium warmth in an enormous, substantial pot and include the carrots, celery, onion and garlic. Include a major spot of salt. Cook until mellowed, around 5 minutes.
Mix in the lentils, tomatoes and 4 cups water. Include the thyme and rosemary and a couple more portions of salt. Heat to the point of boiling and afterward bring down the warmth to a stew. Cook until the lentils are delicate, 15 to 20 minutes, adding more water if important to cover the vegetables.
In the mean time dark colored the wieners in about a teaspoon of olive oil in a little skillet and afterward cut them into quarter moons.
At the point when the lentils are simply delicate, taste the soup and include increasingly salt if fundamental. Include the kale and cook for around 3 minutes, until the kale is delicate yet at the same time green. Mix in the frankfurter, ensure everything is warmed through, and serve it to guests and home members.