Sausage & Lentil Soup
Mill City Cooks

Sausage & Lentil Soup

By: Market Chef Beth Jones

Serves 6.

Ingredients

  • 2 slices raw bacon, chopped
  • 1 medium onion, small dice
  • 1 carrot, small dice
  • 2 ribs celery, small dice
  • 2 cups lentils, rinsed and checked for debris
  • 2 tablespoons fresh thyme
  • 2 quarts chicken stock
  • 1/2 pound raw Andouille sausage, small dice
  • salt and pepper to taste

Method

In a medium stock pot, sauté the bacon until crisp. Drain off the fat, reserving 1 tablespoon. Add the vegetables and sauté until softened. Add the sausage, lentils, thyme and stock and simmer 20 minutes, or until the lentils are cooked, and the soup has begun to thicken. Season to taste with salt and pepper.