Red Lentil, Couscous, and Sausage Soup
Very tasty!. The best thing about this recipe is that it has lentials in it and I love that abou this recipe. But that you can have the flaver of sausage in the soup as well. I'm not use to using it this kind of meat in my recipes but it taste wonderful. — Oklahomamom2
Servings6 to 8 servings
- 1 tablespoon olive oil
- 1 package (13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Andouille Sausage Rope
- 1 yellow onion, diced
- 3 carrots, diced
- 4 stalks celery, diced
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon tumeric
- 1 teaspoon salt
- 1 tablespoon tomato paste
- 1 cup red lentils
- 2 cups vegetable broth
- 2 cups water
- 1/2 cup whole wheat couscous (I used Israeli – it’s doughy!)
- 1 bunch kale, chopped and rinsed
- In large pot, heat the olive oil.
- Slice the sausage into ½-inch pieces and toss into the oil. Let the sausage brown on both sides, cooking for 5 to 7 minutes. Remove from the pot.
- Add onions, carrots, celery, and garlic and cook until softened, stirring occasionally.
- Stir in seasonings and tomato paste and let cook 1 to 2 minutes until fragrant.
- Add in lentils, broth, and water and bring to a boil.
- Reduce heat to medium and let cook 15 minutes.
- Stir in couscous and kale and let cook 10 to 15 minutes more or until lentils and couscous are cooked.
- Stir in the browned sausage before serving.