Brussels Sprouts & Lentil Soup
A perfect winter meal in a bowl!
Fat: 90g fat
1 – 16ounce bag of dry lentils (soaked over night)
2 pounds of Brussels Sprouts cooked, cooled and shredded
1 large Yellow Onion chopped
3 Carrots chopped
2 stalks of Celery chopped
1 – 49 1/2 ounce can of chicken or vegetable broth
1-1 pound 12ounce can of stewed Tomatoes (do not drain)
1 pound cooked smoked sausage diced
1 tablespoon garlic salt
salt and pepper to taste
4 tablespoons of olive oil
In large soup pot over med-high heat add olive oil, Onion, Carrots, Celery and sauté until
vegetables are tender.
Add to the pot the drained soaked lentils, broth, Tomatoes, Brussels Sprouts, garlic salt and bring soup to a boil. Add two cups of water and salt and pepper to taste. Reduce soup from a boil to a simmer and cook for one hour, stirring soup often. If soup becomes to thick add more water or broth to the pot. Once lentils are tender, add smoked sausage and continue to simmer until sausage is heated through (about 10 minutes). Serve piping hot.
This Brussels sprout and lentil soup is surprisingly tasty and fulfilling. A variety of lentils can be used depending on the amount of time you want t
This Brussels sprout and lentil soup is surprisingly tasty and fulfilling. A variety of lentils can be used depending on the amount of time you want to prepare for this soup. It's a hearty soup with plenty of vegetables and protein. The sausage provides a nice burst of flavor.