Ingredients with Measurements:
- 1 lb Lorne sausage, sliced into rounds
- 1 cup dried green lentils
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 bay leaf
- 6 cups chicken or vegetable broth
- 1 can diced tomatoes (14 oz)
- Salt and pepper, to taste
- 2 tbsp olive oil
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large soup pot over medium heat. Add sliced Lorne sausage and cook until browned, about 5 minutes. Remove sausage from pot and set aside.
2. In the same pot, add onion, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
3. Add dried thyme and bay leaf to the pot and stir to combine.
4. Pour in chicken or vegetable broth and diced tomatoes. Bring to a boil.
5. Add dried lentils to the pot and reduce heat to a simmer. Cover and cook for 30-40 minutes, or until lentils are tender.
6. Remove bay leaf from the pot and discard.
7. Using an immersion blender, puree the soup until smooth. Alternatively, transfer soup to a blender and puree in batches.
8. Return Lorne sausage to the pot and stir to combine. Season with salt and pepper to taste.
9. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat for cooking sausage and vegetables
- Boiling for broth and tomatoes
- Simmering for lentils
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 26g
- Protein: 22g
- Fiber: 9g
Substitutions for ingredients:
- Lorne sausage can be substituted with any type of sausage, such as Italian or chorizo.
- Dried green lentils can be substituted with brown or red lentils.
- Chicken or vegetable broth can be substituted with beef broth or water.
Variations:
- Add chopped kale or spinach to the soup for added nutrition.
- Use canned chickpeas instead of lentils for a different texture.
- Add a splash of red wine to the soup for added depth of flavor.
Tips and tricks:
- To save time, use pre-cooked sausage instead of raw sausage.
- If the soup is too thick, add more broth or water to thin it out.
- For a heartier soup, add diced potatoes to the pot along with the lentils.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve soup in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Lorne sausage is a traditional Scottish sausage made from minced beef or pork.
Flavor profiles:
- Savory
- Hearty
- Comforting
Serving suggestions:
- Serve hot with crusty bread and a side salad for a complete meal.
Related Categories
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Region: Scottish
Taste: Savory, Hearty, Comforting, Herby, Meaty