An easy meal to make in large batches and freeze for wintertime meals, lentil soup can be made over the stove or in a crock pot while you’re gone all day.
| Cook Time | 1 hour |
| Servings |
cups
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Ingredients
- 1 pint tomatoes, diced Note: Can use two cups of fresh diced paste or multi-purpose tomatoes
- 1 pint vegetable stock Note: for a meatier flavor, ham stock or chicken stock can be substituted
- 2 cups water
- 1 cup lentils, washed
- 2 medium potatoes, diced in 1/4" cubes Note: red potatoes or yellow potatoes work best
- 1 small yellow onion, finely diced Note: white onions will give a milder onion flavor
- 1 cup greeen pepper, diced
- 3 carrots, diced
- 3 cloves garlic, minced
- 1 tsp dried parsley
- 1/4 tsp black pepper
- 1/2 tsp sage
- 1/2 pound ground pork sausage Note: this can be eliminated for a vegetarian meal
Ingredients
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Instructions
- Cook ground pork sausage (if using) over medium heat in a skillet until it is lightly browned. Drain off any grease from the sausage before transferring the cooked sausage to the stock pot.
- Combine all ingredients into a stock pot and cook over medium heat for one hour, or in a crock pot on low heat for seven hours.
Helpful Hints
- Lentil soup freezes well for later meals. Make sure to leave at least a 1/2" headspace in your containers for expansion while freezing.