Categories: Lentils, Main Dish, Pork, Soup

Ingredients

• 2 tablespoons vegetable oil
• 1 lb kielbasa or 1 lb andouille sausages or 1 lb Polish sausage , cut into 1 inch thich slices
• 1 cup chopped onion
• 2 cloves garlic , minced
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 teaspoon cumin seed
• 1/4 teaspoon cayenne pepper , to taste
• 1 bay leaf
• 2 envelopes lipton golden onion soup mix
• 6 cups water
• 2 cups dried lentils , rinsed and picked over for stones
• 1/2 teaspoon black pepper

Directions

1. In a large souppot, heat the oil over medium-high heat.

2. Add in sausage slices; stir/saute until evenly browned.

3. Add in the onion, garlic, carrots, and celery; stir/saute for 3-4 minutes or until softened.

4. Add in the cumin seeds, cayenne, bay leaf, and soup mix; cook for 2 minutes, stirring constantly so spices don’t burn.

5. Add in the water, lentils, and pepper; bring mixture to a boil.

6. Lower the heat to med-low; cover and simmer 1 1/2 to 2 hours or until lentils are soft and creamy.

7. Take out bay leaf just before ready to serve.

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