Ingredients with Measurements:
- 1 lb. pork sausage, sliced
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 lb. green lentils, rinsed and drained
- 8 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp. dried thyme
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the sliced sausage over medium-high heat until browned. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are tender, about 5-7 minutes.
3. Add the rinsed and drained lentils, chicken or vegetable broth, bay leaves, dried thyme, salt, and pepper to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let simmer for 30-40 minutes, or until the lentils are tender.
5. Add the cooked sausage back to the pot and let simmer for an additional 5-10 minutes to heat through.
6. Remove the bay leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
5. Temperature:
Medium-high heat for browning sausage, then low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Per serving (based on 6 servings):
- Calories: 475
- Fat: 20g
- Carbohydrates: 42g
- Fiber: 21g
- Protein: 34g
Substitutions for ingredients:
- Pork sausage can be substituted with chicken or turkey sausage.
- Green lentils can be substituted with brown lentils.
- Chicken or vegetable broth can be substituted with beef broth or water.
Variations:
- Add chopped kale or spinach to the pot during the last 5-10 minutes of cooking for added nutrition.
- Use smoked sausage instead of pork sausage for a different flavor.
- Add diced potatoes to the pot for a heartier soup.
Tips and tricks:
- Rinse and drain the lentils before adding them to the pot to remove any debris.
- Brown the sausage in batches to ensure even cooking.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Pair this soup with a side salad or a crusty bread for a complete meal.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Garlic bread or dinner rolls
Troubleshooting advice:
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cawl is a traditional Welsh soup that is typically made with lamb or beef and root vegetables. This recipe puts a spin on the classic by using pork sausage and lentils.
Flavor profiles:
This soup is savory and hearty, with a slightly smoky flavor from the sausage and a nutty flavor from the lentils.
Serving suggestions:
Serve this soup as a main course for a cozy dinner on a chilly evening.
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Region: Welsh