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Gottenburg Lentil Soup

Gottenburg Lentil Soup

Posted by Karla Powell on 12th Nov 2020

I love to play around with recipes.  Soups are fun for me and they are versatile.  When I look at a recipe, my next step is to see how I can adjust it to fit my tastes.  Hope you enjoy this one.

Yields 10 - 12 cups

Ingredients

½ pound of Gottenburg sausage, sliced and quartered (1)

2 tablespoons Olive Oil

1 Medium Onion, finely diced

1 Celery Rib, diced

4 Garlic Cloves, minced

1 teaspoon Paprika

¼ teaspoon Coriander

¼ teaspoon Dried Oregano

¼ teaspoon Black Pepper

14.5 ounce can Diced Tomatoes (I prefer fire roasted)

12 ounces Dried Lentils, sorted, rinsed and drained

8 cups Vegetable Broth

10 ounces frozen mixed veggies

Salt, to taste if needed

Instructions

  1. Put the lentils in a wire screen strainer.  Rinse with cold water removing any debris you find.  Sometimes I find "twigs" or stones.
  2. Dice the onions and celery and mince the garlic. Then add the paprika, coriander, oregano and black pepper to a small bowl.
  3. Heat the olive oil in a large pot over medium heat. Add the onions and celery to the pot. Cook for 3 minutes until the onions start to soften and become translucent, stir them frequently.
  4. Add the garlic, paprika, coriander, oregano and black pepper to the pot. Cook for 1 minute, stirring frequently.
  5. Add the tomatoes to the pot and stir well.
  6. Add the lentils and the vegetable broth to the pot and raise the heat to high. Bring the soup to a boil.
  7. When the broth is boiling, lower the heat to medium and cover the pot. Cook the lentils for 20 minutes, stirring occasionally.
  8. Defrost the vegetables and add to the pot along with Gottenburg sausage. Simmer for about 10 minutes and serve.

Recipe idea adapted from: SkinnyMs.

1.  Gottenburg Sausage  (nutrition info located in photo section)


As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.

I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.

Please feel free to make changes to this recipe to fit your dietary needs.