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Lentil and Split Pea Soup with Smoked Sausage Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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Lentil and Split Pea Soup with Smoked Sausage

Photo by: Joseph De Leo

In about an hour, you will have this healthful, hearty soup on the table for an easy supper. Serve with warm French bread. The soup will get thicker the next day. Omit the sausage for a vegetarian soup.

Yield: Serves 4

INGREDIENTS
  • 1 cup brown lentils, rinsed and sorted
  • 1 cup split peas, rinsed and sorted
  • 8 cups water
  • 1 cup chopped yellow onion
  • 1 celery stalk, sliced
  • 2 garlic cloves, minced
  • 2 carrots, sliced
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • 8 ounces smoked sausage, sliced
  • Salt and freshly ground pepper to taste
  • 1 tablespoon red wine vinegar

Directions

In a large soup pot over high heat, combine all ingredients except sausage, salt, pepper, and vinegar and bring to a boil. Reduce heat to medium-low and simmer, uncovered, 30 minutes, stirring occasionally. Add sausage and cook, uncovered, until peas and lentils are tender, 30 minutes longer. Season with salt and pepper and stir in vinegar. Discard bay leaf. For a thicker soup, whisk soup with a large whisk to mash some of the peas and lentils. Serve in bowls.


© 2005 Maryanna Vollstedt

Editor's Note

Nutritional information includes 1/8 teaspoon of added salt per serving.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

544kcal (27%)
796mg (33%)
66g
29g
17g (26%)
0g
5g (27%)
7g
3g
34mg (11%)
9g
32g
132mg
1407mg
262mcg RAE (9%)
9mg (14%)
93mg (9%)
7mg (37%)
FROM THE KITCHEN OF...

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