Sausage and Lintel soup.
Ok this recipe is probably more fitting for the 3rd phase of the P90X due to the lintel beans. I looks and smells delicious so the family won't be disappointed. It's high in carbs and protein(lintel beans) but here it goes.
What you'll need
2 cups of Dried and washed lintels (I just use 1 pound bag)
1 pound Hot Italian Sausage(can substitute for veggie and/or mild)
1 28oz can of whole pealed tomatos
8 cups chicken broth(chicken bouillon cubes work too but way to much salt for me)
2 stalks of celery(diced)
1 carrot(diced)
1 large onion(chopped)(I use yellow)
2 cloves of garlic(crushed)
1tps salt(optional in my opinion but if you must have it..)
3/4tps black pepper
1/2tps crushed red pepper flakes
1/2tps oregano
1/2tps thyme
1/2tps fennel seeds
1 bay leaf
1tbsp oil(or a p90x alternative
)
In a large sauce pan heat 1tbsp of oil and add your celery(diced), carrot(diced), onion(chopped) and garlic. Saute until tender.
Set the veggies aside and add the 1 pound of Italian sausage(removed from the casing) to the pan and cook until browned. Then drain all the fat and oil off of it.
Next in a large stock pot add your 8 cups of chicken broth, veggies, Italian sausage and then when adding your can of tomatoes crush them in your hands into the pot and then all the juice. Finally add your lentils into the pot along with all your seasonings.
Heat it all and bring it too a simmer and let it set for 40-45mins(I think it taste better if the lentils are more tender). Remove the Bay leaf. Then as a final touch, take about 1/3 of your soup and puree it in the blender and add it back too the pot.
Takes about 1 1/2 hours to prep and make. I like to serve it with stalks of celery since you normally can't buy just 2 stalks at a time, so you'll have extra.
Feel free to tweak the recipe as you like. So ideas:
Don't use oil to saute the veggies.
Don't add salt
Tweak the seasonings to taste
I personally add 2tps of crushed red peppers(I like it spicy)
Use veggie sausage or chicken sausage
Enjoy guys!
