Makes 6 servings
1 lb Italian sausage, (if you don’t like it too spicy than get mild)
1 medium onion, diced
6 garlic cloves, minced
2 bay leaves
6 cups water
6 tsp chicken bouillon granules or 3 tsp Shirley J chicken bouillon
2 cups lentils
1 (14 oz) can petite diced tomatoes
1 green pepper, diced
1/2 cup apple juice
Salt and pepper, to taste
1. In a pan, over medium high heat, brown the sausage and onion and garlic. Drain off excess grease. Add to slow cooker.
2. Add in bay leaves, water, bouillon, lentils, and green pepper.
3. Cover and cook on LOW for about 6 hours, or until lentils are tender.
4. Add in apple juice and tomatoes. (the acidic ingredients need to be added in last or else the lentils won’t get soft)
5. Salt and pepper to taste and serve.
Recipe adapted from: Valerie Phillips’ Soup’s On! (thanks Valerie for another wonderful soup idea!)
A healthy-ish (does sausage count as healthy, because that would be awesome) soup that is ultra flavorful and filling. My husband and I have been loving lentils lately and this hit the spot. The leftovers were better than the first day. The apple juice doesn’t add too much sweetness, so don’t be scared. It gives the soup a really unique flavor that is not overpowering at all. If you want add some heat sprinkle in some red pepper flakes. 4 stars.