For those who love bean soups but never have the time to allow them to soak and cook, here is a great alternative. Lentils require no soaking and much less cooking time than other legumes. They also are high in fiber
Prep: 20 minutes Cook: 20 minutes Makes: 5 main dish servings
Ingredients:
- 2 14-ounce cans reduced-sodium chicken broth
- 1½ cups water
- 1 cup brown lentils, rinsed and drained
- 1 cup sliced celery (2 stalks)
- 4 small potatoes cubed
- 1 cup sliced carrot (2 medium)
- ½ cup chopped onion (1 medium)
- 1 teaspoon snipped fresh thyme or ½ teaspoon dried thyme, crushed
- ½ teaspoon cayenne pepper
- 2 cloves garlic, minced
- 6 ounces cooked smoked sausage links, quartered lengthwise and sliced.
- 2 tablespoons cooking oil
What to do:
- In a large saucepan add cooking oil celery, carrot, onion, dried thyme (if using), cayenne pepper, and garlic.
- Fry over medium heat until the onions start to brown.
- Add lentils and water.
- Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables and lentils are tender.
- Stir in sausage and, if using, fresh thyme, Heat through.
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