Lentil and Sausage Soup

 Disclosure: This is a sponsored post.

 

 

 

Every once in awhile, I like to make homemade mac and cheese for dinner. My daughter and I are good with making a full meal out of the noodles and cheese, and my husband will eat it like that without complaint, but he usually prefers to have a meat mixed in with his portion to consider it a complete meal. I'll buy smoked sausage when I am planning on having mac and cheese for dinner because it's easy to heat and add to his bowl. The problem is, smoked sausage usually comes with 2 links to a package, so we end up with way more meat than he'll eat in one sitting. If I don't feel like freezing the extra link, I find a soup recipe to use up the remainder. So after our mac and cheese dinner this week, I planned to use up the extra sausage and the last bits of an open bag of lentils in my cupboard to make a pot of Lentil and Sausage Soup, which is another great Golden Blossom Honey recipe. 

 

 

I am always looking for delicious and comforting soups during the colder months of the year, and this one fits the bill perfectly. It's hearty on its own, but it's also what I like to call a dipping soup because we'll serve it with a side of bread or dinner rolls to dip into the soup to soak up some of the liquid and give the bread flavor instead of using butter or oils. I usually never use water when making soup because I prefer to use a broth or stock as the liquid base, so I did swap out the water in the recipe and replaced it with chicken broth. If you're going for a vegetarian version, you can omit the sausage and use a vegetable broth instead. We've almost reach the winter finish line, but don't be in a hurry to put the soup pots away just yet. There's still a stretch of cold weather ahead, so keep the pot and this recipe on standby to get over the last few dregs of the season cozily and with a fully belly. 

 

Ingredients

1 tablespoon olive oil

6 ounces smoked sausage, cut into 1/2-inch chunks

1 small fennel bulb, trimmed and coarsely chopped

1/2 cup onion, chopped

2 carrots, diced

3 large cloves garlic, minced

6 cups water

2 tablespoons GOLDEN BLOSSOM HONEY

1 1/4 cups green lentils, rinsed

1 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons apple cider vinegar

CLICK HERE FOR FULL RECIPE 

   

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What are your favorite "dipping soups"?