Maple Sausage and Lentil Soup
We love to finish this soup with a drizzle of chili crunch or Siracha sauce for added spice! Makes a great last minute dinner. Go ahead and warm some souls with this one!
Ingredients
- 12 oz Sausage (uncased - breakfast, italian or hot)
- 1 tbsp Oil (grape seed, light olive, safflower or any high heat oil)
- 1/4 cup Ben's Pure Maple Syrup
- 2 large potatoes, peeled and diced
- 2 large carrots, diced
- 2 large shallots, diced
- 1 tsp fresh rosemary (or 1/4 teaspoon dried)
- 1 tbsp Better Than Bouillon Chicken Base) or substitute chicken stock for water)
- 2 cups hearty greens (kale, chard or spinach)
- 1 cup green lentils
- 4 large cloves of garlic
- 1/2 tsp fennel seed, crushed
- 8 cups water
Directions
- Heat 1 tablespoon of high heat oil in a large pot on medium high heat
- Add sausage, season with salt, pepper and fennel seeds
- Brown the sausage heavily
- Add Ben's Pure Maple Syrup and 1 cup of water
- Scrape the bottom of the pot to release the tasty brown bits!
- Turn the heat down to low
- Add the shallots, garlic, chicken base and rosemary
- Cook on low heat until the shallots become translucent
- Add 7 cups of water and stir
- Add lentils, potatoes and carrots
- Bring to a boil and then reduce to a simmer
- Simmer for 20-30 minutes or until the lentils are tender
- Add chopped greens
- Cook until greens reach desired doneness (I like mine just wilted)
- Serve immediately - maybe with some crusty bread