Lentil Soup with Sausage

Today is Ash Wednesday and the first day of lent. What better way to start the Lenten season with a big bowl of lentil soup and lots of crusty bread or corn bread. Be sure and serve with lemon wedges on the side. Really! It is wonderful!


Lentil Soup with Sausage

• 5-6 slices good thick bacon, lightly browned and finely chopped

• 1 med. onion, chopped

• 1 cup lentils, rinsed and drained

• 2 cans of chicken juice

• can (14.5 oz.) whole tomatoes, cut into 3-4 pcs. or diced tomatoes

• 1 cup chopped celery

• 1 cup sliced carrots

• 1/2 tsp. lemon peel

• 1/4 tsp. cayenne pepper

• 2 cloves garlic, minced

• 2 bay leaves

• 1/2 tsp. oregano

• 2 Tbs. molasses, brown sugar will work also

• 2 Tbs. cider vinegar or lemon juice

• 2 cups chopped fresh spinach

• 1 lb. Italian Sausage or smoked kielbasa, either works great

• season to taste with salt, pepper and Tabasco

1. In a 4 qt. Crockpot, combine lentils, celery, carrots, chicken stock, bay leaf, lemon peel, garlic, oregano and enough water to cover. Cover and cook on low for 7 - 8 hours or on high for 3 -4 hours.

2. Cut up bacon into 1/2 in. pieces and brown. When almost brown, toss in the chopped onions and cook until the onion starts to get translucent. Dump into the crock and stir into mixture.

3. About 30 minutes before serving, cut the Italian sausage or kielbasa into bite-size pieces and brown in a skillet. Put a few of the pieces in the bottom of each bowl and ladle the soup over to serve.

4. While the kielbasa is browning, add the cider vinegar, molasses and chopped fresh spinach. Season to taste with salt, pepper and Tabasco.