Red Lentil, Couscous, and Sausage Soup
Servings6 to 8 servings
One Failed Recipe. i thought this would be a delicious soup, but in fact, I threw the entire pot of soup in the garbage. I made it with the same quantities of the ingredients, but it was foul tasting. I wondered if the quantity of cumin and tumeric was listed incorrectly and should have been 1 teaspoon each. — Margaret
- 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.