Recipe: Creole Sausage and Lentil Soup
SoupsCREOLE SAUSAGE AND LENTIL SOUP
"Spicy sausage soup chases the chill away!"
1 cup dry lentils, rinsed and drained
3 tablespoons Spice Islands Onion, Minced
2 tablespoons Spice Islands Garlic Powder
1 Spice Islands Bay Leaves
5 cups water
1 pound precooked spicy link sausage, sliced 1/4-inch thick
2 cans (15 ounces each) diced tomatoes
1 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon salt
Combine lentils, onion, garlic powder, bay leaf and water in 3-quart saucepan or Dutch oven. Bring to a boil; reduce heat. Cover and simmer 30 minutes.
Add sausage, tomatoes, celery, green pepper and salt; simmer an additional 15 minutes or until vegetables are crisp tender. Remove bay leaf. Serve hot.
Makes 8 servings
Source: Spice Islands, ACH Food Companies, Inc.
"Spicy sausage soup chases the chill away!"
1 cup dry lentils, rinsed and drained
3 tablespoons Spice Islands Onion, Minced
2 tablespoons Spice Islands Garlic Powder
1 Spice Islands Bay Leaves
5 cups water
1 pound precooked spicy link sausage, sliced 1/4-inch thick
2 cans (15 ounces each) diced tomatoes
1 cup chopped celery
1/2 cup chopped green bell pepper
1 teaspoon salt
Combine lentils, onion, garlic powder, bay leaf and water in 3-quart saucepan or Dutch oven. Bring to a boil; reduce heat. Cover and simmer 30 minutes.
Add sausage, tomatoes, celery, green pepper and salt; simmer an additional 15 minutes or until vegetables are crisp tender. Remove bay leaf. Serve hot.
Makes 8 servings
Source: Spice Islands, ACH Food Companies, Inc.
MsgID: 3155271
Shared by: Betsy at Recipelink.com
In reply to: Recipe: January 2014 Daily Recipe Swap - Assorte...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: January 2014 Daily Recipe Swap - Assorte...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (26)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Slow Cooker Easy Multi Bean Soup
- Tuscan Bean Soup (using beans, barley, lentils and split peas)
- Oven Onion Soup
- Rustic Tomato Soup (with roasted garlic and white wine)
- Carrabba's Lentil and Sausage Soup
- Black Bean Soup (like Panera Bread)
- French Onion Soup (College Inn, 1984)
- French Onion Soup (re: Candied Onions) for Deanna
- Iron Tender Steak Soup (repost)
- Creamy Vegetable Soup like Dixie Stampede's
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!