I made the lentil soup I wrote about recently and it was delicious. I didn't use the

[Arkansas Granny]

Grains of Paradise that I had asked questions about since I could only find them online.

I browned a pound of mild Italian sausage. I then added onion and celery and cooked until slightly tender, then I put in a couple cloves of minced garlic. Next I added a the lentils and about a quart of chicken stock. When they had come to a boil I added a couple of diced carrots, some diced yukon gold potatoes, a can of diced tomatoes, a couple of bay leaves and cooked until everything was tender. It was a little thicker than I wanted, so I added a little more stock and a couple dollops of tomato paste. At the very end I stirred in a few handfuls of spinach and baby kale that I had on hand and a couple of tablespoons of balsamic vinegar along with salt and pepper to taste.

It made a big pot, so I froze several servings. We've been having some wet, cold weather this week and it has really hit the spot.

[AJT]

1. That sounds wonderful.

[irisblue]

2. I do similar, but with coin cut vegan 'sausages'

Or you can add in the Boca type crumbles for the last 3 minutes.

And with hot garlic bread?

[Phentex]

3. Interesting take on it...

I make several lentil soups and this sounds like a couple I make. It's pretty with red lentils, too, and I find them to cook faster than the brown or green. Mmmmm...thanks for sharing.

[CentralMass]

4. That sound like is is very tasty.

Last edited Thu Jan 23, 2020, 07:34 PM - Edit history (1)

[MagickMuffin]

5. My favorite lentil soup recipe is

Main ingredients: onion, baby sweet peppers, lentils, sweet potatoes, water, salt, pepper, garlic powder.

It is soooo good and yummy.

It sounds like something I should fix today, as it's cold and rainy here.

[Arkansas Granny]

6. Sweet potatoes? I'll have to remember that.