Posted on | October 7, 2011 | No Comments
Another Boiled Toast Recipe! Add or subtract whatever ingredients float your goat. Use veggie stock and leave out the sausage for a vegetarian option. I recommend using organic or home (butcher-home I mean) sausage for this recipe.
- Carton of chicken or vegetable stock
- 3/4 cup of dried lentils
- 1 onion, diced
- 1 carrot, diced
- 1 celery stock, diced
- 4 cloves of garlic, finely chopped
- 1 tbsp olive oil
- 1 ½ tsp herbs de provence
- ½ tsp turmeric
- 2 bay leaves
- handful of brown rice
- 1–3 sweet or spicy sausages (or leave out)
- salt & pepper to taste
Rinse lentils and then throw them in a pot with rice and bay leaves. Simmer for 45 minutes.
Sauté vegetables in oil and set aside until the last 10 minutes of cooking.
Remove Bay Leaves. Add spices. Salt & pepper to taste.
Option 1. Fry sausage whole and add to the pot at any point in the cooking process for flavour. Serve whole with soup.
Option 2. Squeeze the ground meat from the casing to make little meat balls and fry. Add to the soup at the same time as the vegetables.
PICKY TODDLER OPTION:
Remove a bowlful of soup before adding the vegetables, spices & sausage. My little one loves the plain lentil and broth combination.