Lentil and Smoked Sausage Soup
We’ll explain more about our approach to cooking homemade later, but it’s going to be chilly for the next few days* and we wanted to share a great, healthy, easy recipe that our families love—even the babies.
You need a pot, these things, and an hour and fifteen minutes. But you only spend 30 minutes actually standing over it. That’s all. Then you walk away for 45 minutes and let the goodness happen.
2 tbsp olive oil
1 cup dried lentils
1 onion, chopped
1 cup shredded cabbage (red or green; I buy a head, cut it in half and chop it up myself to save money)
1 clove garlic, crushed
1 smoked sausage, cut into pieces
1 16 oz can of diced tomatoes
2 cubes bullion (I have used veggie, chicken and beef, and they all do the same good work)
4 cups water
Bay leaves (we play a game at our house that whomever gets the bay leaf in their bowl gets good luck; this means I put three or four bay leaves into my pot)
1 tsp thyme (ground or leaves)
Salt and Pepper to taste—I always forget this step and never miss it
Heat oil in a large saucepan. Stir in lentils, cabbage, onion and garlic and cook until tender. Add sausage and tomatoes. Crumble bullion cubes over mixture and stir til dissolved. Add water, bay leaves, thyme; bring to a boil and simmer until lentils are tender (40 minutes). Serve.
This recipe feeds my family of five, with leftovers for lunch the next day. Here is a cost breakdown (since some things can be used for more than one recipe, I listed the real cost vs. the cost per recipe):
And the nutritional breakdown, thanks to Caloriecounter.com:
For eight servings:
4 grams fat
7 grams protein
18 grams carbs, of which 8 grams is fiber
Vitamin A: 10%
Vitamin C: 21%
Recipe grade: A
*By chilly, I mean it’s going to rain and get down into the 40s here in So Cal. But the rest of you are going to get some snow, so really, this works for everyone!