This week’s soup is a hearty soup with a lot of spice to warm you up. I had an abundance of mushrooms as well as a larger cans of tomatoes in my last grocery order. I decided to try a lentil soup using these ingredients. I added more vegetables as well. Lentils are not my usual go to, but I’m very happy with the results. You can use the immersion blender if you want a smoother consistency. Soup’s On-Enjoy!
Substitute a vegetarian or vegan sausage for the Chicken sausage. I use Field Roast Apple Sausage. You can also leave it out and add additional vegetables.
1 sweet onion-diced
2 carrots diced
1-12 ounce package frozen corn
1-12 ounce package frozen mixed vegetables
1-28 ounce can of chopped tomatoes
1-2 32 ounce container vegetable stock
1-lb bag dried red lentils
1 cup fresh spinach
2 Chicken Sausages (I used Aidell’s Chicken Apple) diced
2 tbs dried oregano
2 tbs dried basil
4 tbs garlic powder
6 grinds of pepper (1/2 tsp)
10-12 grinds of salt (1/2-1tsp)
Water to fill
Place all ingredients in the Slow Cooker. Cook on High for 3-4 hours or Low for 7-8 hours. Taste it at 3 or 7 hours to see if it’s done.
Place all ingredients in the Instant Pot. Add water being careful not to over fill. I use the soup button it’s 2:30. You can also set it manually for the time. Release pressure naturally.
Place all ingredients in the stockpot or Dutch oven. You may have to reduce the amount of the ingredients for the size of your pot. Bring to a boil, then turn it down to a low simmer. Cook for 2-3 hours, stirring frequently. Taste to see if it’s done at 2 hours.
It’s a hearty soup. If you prefer a smoother consistency, use the immersion blender. Serve it’s a first course or add a salad and some crusty bread as a main. Enjoy!