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Sausage, Lentil and Barley Soup
Recipe courtesy The Appitizer, the National Post.
If you like, cook the barley separately in a pot of boiling water, as you would cook pasta, for 40 minutes. Drain and add to the soup. This keeps your broth from getting starchy.
Ingredients
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canola oil, for cooking
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2 mild or hot Italian sausages
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half a bunch of celery
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8 cups (2 litres) chicken or vegetable stock or water
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a big handful of dried green lentils (about 1/3 cup / 75 mL)
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a big handful of pot or pearl barley (about 1/3 cup / 75 mL)
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salt and pepper to taste
Directions
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In a large soup pot, heat a drizzle of oil over medium-high heat.
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Squeeze the sausage out of its casings into the pot and cook, breaking up with a spoon, until no longer pink.
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Chop the entire bunch of celery, starting at the leafy end and going about halfway down and throw it in the pot.
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Cook for about 5 minutes.
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Add the stock, lentils and barley, turn the heat down to low and simmer for about 45 minutes, until the lentils and barley are tender.
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Season with salt and pepper and serve hot.
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