Pheasant Lentil Soup Recipe
Ingredients
| Olive or vegetable oil - 2 teaspoon | ||
| Veal sausage links - 5 ounces | ||
| Carrots | 1 Cup (16 tbs), diced | |
| All purpose potato - 6 ounces, diced, pared | ||
| Onion | 1/2 Cup (16 tbs), diced | |
| Garlic - 2 to 3 cloves, minced | ||
| Water | 1 1/2 Quart | |
| Chopped | 2 Cup (16 tbs), chopped | |
| Sorted uncooked lentils - 3 ounces, rinsed | ||
| Instant chicken broth and seasoning mix - 3 packets | ||
| Parsley | 1 Tablespoon, chopped | |
| Paprika | 1 Teaspoon | |
| Bay leaf | 1 | |
| Pepper | 1/8 Teaspoon | |
Directions
MAKING
1. Take a 3 quart saucepan and add some oil in it.
2. Heat the oil and add in the sausages.
3. Cook over medum-high heat for about 3 to 4 minutes until sausages are completely cooked and browned.
4.Remove the sausages from the pan and keep aside.
5. Now, to the saucepan, add in garlic, onion, potato, carrots and stir fry for about 1 to 2 minutes until onions turn translucent.
6.Add in water, lentils, broth mix, paprika, bay leaf, parsely, pepper and stir well.
7. Cover pan partially and cook for about 40 to 45 minutes over medium to low heat so that lentils tenderize.
8.Make thin slices of the sausage and add into the soup.
9. Let cook for about 1 to 2 minutes.
10. Remvoe the bay leaf.
SERVING
11. Serve hot.
1. Take a 3 quart saucepan and add some oil in it.
2. Heat the oil and add in the sausages.
3. Cook over medum-high heat for about 3 to 4 minutes until sausages are completely cooked and browned.
4.Remove the sausages from the pan and keep aside.
5. Now, to the saucepan, add in garlic, onion, potato, carrots and stir fry for about 1 to 2 minutes until onions turn translucent.
6.Add in water, lentils, broth mix, paprika, bay leaf, parsely, pepper and stir well.
7. Cover pan partially and cook for about 40 to 45 minutes over medium to low heat so that lentils tenderize.
8.Make thin slices of the sausage and add into the soup.
9. Let cook for about 1 to 2 minutes.
10. Remvoe the bay leaf.
SERVING
11. Serve hot.
Chef
