Oh, the flavor of this slaw is very summery. I was given this simple to make slaw by a neighbor who claimed a small girl from her church had handed it to her. Slaws underwent a lovely and revitalizing shift. after several hours of marinating, tastes wonderful. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 ⅓ pounds sausage links, cut into bite-sized pieces
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- ½ medium onion, chopped
- 2 cloves garlic, chopped
- 1 pound brown lentils
- 1 (28 ounce) can diced tomatoes
- 2 quarts chicken stock
- 2 large bay leaves
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a large stockpot over medium heat. Add sausage and cook until nearly cooked through, about 5 minutes. Remove sausage from the pot, leaving browned bits and drippings in the pot. Add carrots, celery, and onion. Cook until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in lentils and tomatoes and stir for a few times.
- Pour in chicken stock and return sausage to the pot. Stir to mix and add bay leaves.
- Bring to a boil over medium-high heat, reduce heat to medium, cover, and simmer for 25 minutes. Season with salt and pepper.
- You can use pork or chicken sausage and brown or green lentils.
- Use homemade or store-bought chicken stock.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 19 g |
| Protein | 27 g |
| Saturated Fat | 3 g |
| Sodium | 1214 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I used Andouille sausage and Rotel tomatoes because that’s what I had. Added a bell pepper and seasoned with Creole Seasoning. My first foray into lentils, great soup, great flavor! Thanks for the recipe.