Ingredients:
1/4 Cup of Oil
1lb Lentils
4 Celery Sticks (Chopped)
1/2 Onion (Chopped)
4 Carrots (Chopped)
3 Cups of Kale
3 Cups of Crimini Mushrooms
9 Cups of Water
2 Tbsp of Chicken Buillon
1 lb of Precooked Sausage
1. In a large pot, add oil, onion, celery, carrots and mushrooms. Stir ingredients until they are soft and the onion is slightly browned.
2. Add the water, lentils, kale, chicken buillon and sausage to the pot. Bring the water to boil, and then let the mixture simmer for about 30 minutes or until the lentils are tender. Stir the mixture frequently to avoid any ingredients sticking to the bottom of the pot.
See, I was not lying when I said this recipe was easy! Just as a note, the mushrooms make this soup hearty enough so that you can easily substitute the vegetable broth and leave out the sausage if you’re vegan or vegetarian. This recipe also keeps well in the fridge for about a week, which is great if you have a busy schedule like me and can’t cook every day of the week. However, if eating lentil soup for a week straight is not your thing, you can store part of it away in the freezer.
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If you haven’t already noticed, my blogging schedule has been all over the place these past few weeks. Remember when I said that one of my priorities was to practice self-care in the new year? Well, that meant prioritizing sleep over blogging this week. I can’t make any promises yet, but I’m hoping my schedule will be less hectic in the next few weeks so that I can get back to my regular blogging schedule. As always, thanks for stopping by!
