It’s amazing how inspired I can be at 6:15 AM. It’s not an everyday thing. Some mornings I am not sure if I actually made my son’s PB&J. But other mornings, I am a culinary genius. Monday was one of those mornings.
I love lentil soup and with the temperature falling, I felt like it was time to whip up a batch for the nice crisp day ahead. My go-to recipe for Lentil Soup is my own Creamy Lentil Soup. Monday, I wanted something different. I scanned my pantry and fridge to see what I could whip up. Keep in mind, it was 6:15 AM so my creativity was not fully awake. Anything I was going to use really needed to be front and center. There, on the shelf in the fridge was a half a tomato and some onion. In the crisper was a bag of shredded carrots. Hmmm. Turkey sausage crumbles! JACKPOT!!!
Lentil Soup with Sausage
1 can (15 oz) lentils or one cup cooked lentils
2 cups broth of choice
1/3 cup each chopped tomato and shredded carrots
1/4 cup chopped onion
1/2 cup turkey sausage crumbles.
1. Combine everything but the sausage in a blender and blend until smooth.
2. Add the sausage.
3. If you are serving right away, heat and eat.
4. If you are eating later, you can simply pour into your container and heat later.
My Faithful Assistant and I both had the soup for lunch on Monday. It was fantastic. If you aren’t eating meat, no worries! Just use veggie broth and leave out the sausage. It will be just as delicious.