Lentils come from a bushy plant in the legume family and have been around since Neolithic times. Lentils are a significant source of protein when considering plant-based protein foods as well as contain iron and fiber. In a single serving (3.5 oz dry weight), lentils contain 26g of protein, 67% of the daily vitamin B1 recommendation and 60% of the daily recommendation for Iron.
- 2 cups lentils
- 1/2 cup orzo pasta
- 1 pound sausage. NOTE: We have made this soup with and without the sausage. It actually makes a tasty soup either way.
- 8 to 9 cups water
- 6 tablespoons extra-virgin olive oil
- 1 tablespoon Hot Sauce. A single tablespoon makes this soup pretty spicy. You can reduce the amount or switch to a different type of hot sauce if you are looking for less heat.
- 1/2 large red onion
- 2 teaspoons Knox cracked pepper
- 1 tablespoon cumin
- 2 tablespoons Kosher salt
- 1/2 teaspoon turmeric
- Chopped fresh cilantro, mozzarella cheese and lemon for serving
- Brown sausage and set aside.
- Dice onion.
- Dice onion
- Heat olive oil, to medium-high, add onions, cumin, and Knox cracked pepper. Stir constantly to prevent burning. Once onions are caramelized, move to a large soup pot.
- Add 8 cups of water, the hot sauce, turmeric and Kosher salt to the pot. Bring to a boil, then simmer for 45 minutes. You may need to add more water to get the texture that you want.
- Add orzo and sausage while simmering. Cook another 15 minutes. You may need to cook soup a little longer in order to make sure the lentils are tender.
- Serve with cilantro, mozzarella cheese and lemon. We have also made this soup by substituting diced green onions for the cilantro.
Adapted from dixiedolphin recipe posted on Live Journal.