Thursday, March 17, 2011

{ That Witchy Brew }

¼ c. dried Lentils
½ c. ¼" sliced Baby Carrots
½ c. Chopped Celery
1 b. Chopped Spinach
¼ c. Chopped Onion
2 T. diced Bell pepper
2½ c. cubed Potatoes
1 c. Pre-cooked ground sausage
1 can chicken broth
1 c. water

  1. Boil the lentils, carrots, onion and potatoes in the broth with an added cup of water.
  2. Once the carrots, potatoes and lentils are all soft, add in the celery, spinach and pepper. If the water is low, top it off. Don't forget to lower the heat a tad.
  3. Add whatever seasonings you feel are necessary at this point. I used a dash of garlic powder, a half-t of garlic salt, a half-t. of rosemary and a dash of dried and powdered chipotle pepper for a kick. Again, lower your heat until the celery is softened.
  4. Add your remaining ingredients (sausage) and cook an additional 15 minutes on low. Should you desire your soup to be slightly thicker (as this recipe makes for a loose broth), add a half-t of corn starch before you add the sausage, whisking it in gently and adding the sausage as the broth thickens. If you wish for more broth, simply use 2 cans of chicken broth instead of one.

Makes 6 large servings. Liz rated this recipe 4/5 for flavor and heartiness.


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