Categories: Lentils, Main Dish, Pork, Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 lb kielbasa or 1 lb andouille sausages or 1 lb Polish sausage , cut into 1 inch thich slices
- 1 cup chopped onion
- 2 cloves garlic , minced
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 teaspoon cumin seed
- 1/4 teaspoon cayenne pepper , to taste
- 1 bay leaf
- 2 envelopes lipton golden onion soup mix
- 6 cups water
- 2 cups dried lentils , rinsed and picked over for stones
- 1/2 teaspoon black pepper
Directions
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In a large souppot, heat the oil over medium-high heat.
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Add in sausage slices; stir/saute until evenly browned.
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Add in the onion, garlic, carrots, and celery; stir/saute for 3-4 minutes or until softened.
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Add in the cumin seeds, cayenne, bay leaf, and soup mix; cook for 2 minutes, stirring constantly so spices don’t burn.
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Add in the water, lentils, and pepper; bring mixture to a boil.
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Lower the heat to med-low; cover and simmer 1 1/2 to 2 hours or until lentils are soft and creamy.
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Take out bay leaf just before ready to serve.