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
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
- Put the lentils in a wire screen strainer. Rinse with cold water removing any debris you find. Sometimes I find "twigs" or stones.
- Dice the onions and celery and mince the garlic. Then add the paprika, coriander, oregano and black pepper to a small bowl.
- 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.
- Add the garlic, paprika, coriander, oregano and black pepper to the pot. Cook for 1 minute, stirring frequently.
- Add the tomatoes to the pot and stir well.
- Add the lentils and the vegetable broth to the pot and raise the heat to high. Bring the soup to a boil.
- When the broth is boiling, lower the heat to medium and cover the pot. Cook the lentils for 20 minutes, stirring occasionally.
- 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.