Slow Cooker Lentil & Sausage Soup Recipe

Slow Cooker Lentil & Sausage Soup Recipe

This lentil soup is hearty and comforting and great for those nights when you need something to warm your tummy. It's super easy to make and it has a great balance of veggies and the delicious taste you can only get from sausage. My kids, like most, are not big veggie eaters.  But they eat this soup! They are suckers for anything with sausage in it.  When I serve it to the kids I put a big dollop of sour cream on top - they seem to like it better with the creaminess, and it's a great way to cool it off quickly. One of my kids actually loves this so much that she requested the leftovers for breakfast the next day, and for snack when she got home from school.

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Easy Weeknight Lentil & Meatball Soup

Easy Weeknight Lentil & Meatball Soup

One of the things that I hope people can learn from me is how a little bit of planning ahead can make your life so much easier!  One of the biggest benefits of doing yourself the favor of a weekly meal plan is that you can think through how you can use leftovers from one meal as the basis for another meal later in the week.  You can plan ahead for how you can cook once for multiple meals.

So what I'm sharing with you in this post isn't so much of a recipe, but it's an example of how I've used my plan and cooked ahead to make a super easy weeknight meal that tastes like it cooked for hours.  

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Russian Cabbage Soup, with Lamb

This was one of those meals born out of looking at a pile of stuff that needed to be used, and trying to figure out what to make with it.  I had a bunch of cabbage, and chunk of leftover grilled lamb, and a few miscellaneous other vegetables.  A Russian cabbage soup was suggested - perfect!  I looked up a few recipes, and of course made it up as  I went along. 20130909-231407.jpg

Here's what I used:

  • Cabbage - I had part of a green cabbage and part of a purple cabbage, added up to about a whole cabbage.
  • 3 leeks (recipes you see call for onions, but I had these and they needed to be used so I went for them, but onions would be great too)
  • Celery - maybe 1 or 2 stalks
  • 1 Carrot
  • Paprika - a generous heaping tablespoon
  • Beef broth - a quart
  • Lamb - this was leftover grilled lamb, maybe a pound? I'm not quite sure.  I cut it in cubes.  Any kind of meat would work, even ground beef.  And I think it would work fine without any meat at all.
  • Garlic - a couple of cloves
  • Tomatoes - one can of crushed tomatoes.

I shredded all the veggies with the grating disk in my food processor, and put it all in the pot with the beef broth, garlic, paprika and a little salt & pepper.  I let that simmer for a while until the veggies were getting soft.  Then I added the lamb, diced into medium sized cubes, and let that all simmer a while longer until the lamb was falling apart.

The flavor was really good - not what you might expect from a cabbage soup.  And the texture was nice - different from what I usually do, because of the way the veggies were shredded.

This would be great on a cold winter day.  We had some with a dollop of sour cream on top.  One of my three-year-olds inhaled a whole bowl at snack time.

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