Stephanie's Chicken Sausage and Lentil Soup
Maria Burrington
Takes a while but it is great on a cold winter night
ingredients
- 3 Leeks - diced, discard the green tops, clean carefully
- 3 Carrots - peeled and diced
- 1 Cup diced Celery
- 1 Yellow Onion - diced (optional)
- 3 cloves of Garlic
- 2 to 3 Tsp. good olive oil
- 2 large Sweet Potatoes - diced
- 6 Red, Yellow, Orange peppers, Roasted sliced
- 2/3 cup Green lentils
- 2/3 Cup Yellow lentils
- 2/3 Cup Brown lentils
- 2/3 cup or one can Northern Beans
- 1 quart chicken stock
- 1 pound good Chicken Sausage (Aidell’s Apple Chicken is quite good) sliced.
- Salt - to taste
- Pepper - to taste
- Thyme - to taste
- Garlic powder (optional)
directions
- 1
Cut the green tops and root ends of the Leeks and discard. Cut leeks lengthwise and soak in cold water mixed with vinegar. Rinse, pat dry and coarsely chop
- 2
Saute leeks, carrots, celery, onions and garlic until limp about 10 to 15 minutes
- 3
While base is on the stove peel and dice sweet potatoes and roast the peppers.
- 4
Add the sweet potatoes and about 2 to 3 cups of the broth. When the pepper skins are charred remove from broiler and let them sweat in a plain paper bag for about 10 minutes before peeling and chopping. Once the peppers are chopped add them to the vegetable mix on the stove and simmer for about 10 minutes. Add the rest of the broth and dried lentils (and Northern Beans if you want)
Source: Maria Burrington
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