“Ladles”- Lentil and Sausage Gumbo
Welcome to “Ladles”, an ongoing series of healthy soups, stewps and gumbos!
Hearty soups feed the soul. Cheating is encouraged! Nobody cares if you chopped all fresh, organic vegetables or threw in a generic brand of frozen peas and carrots.
Comfort food doesn’t have to be mac and cheese or mashed potatoes. Protein doesn’t have to be a slab of meat (at least not with the assortment of amazing oils that you can get in lieu. One pot to wash and leftovers that taste even better the next day!
Lentil and Sausage Gumbo (animal friendly, of course)
Like a witch over her cauldron, I can be found stirring, sipping and smelling my concoctions as they brew and bubble on the stove. I rarely pay attention to measurements so don’t freak out thinking you’ll mess it up without exact amounts. That’s the beauty of my cooking and yours— few rules and lots of flavor!
|TOP TEN LIST|
|Organic green lentils|
|Field Roast Smoked Apple Sage Sausages|
|Brown rice, instant or regular|
|Red bell pepper, diced|
|Simply Organic Gumbo Base Seasoning Mix|
If using regular brown rice, prepare according to package directions first. If using instant rice, begin by cooking the lentils. Prepare instant rice when soup is simmering.
Cook the green lentils according to package directions. Lean toward under cooking as they will soften further in the soup. Purchase generic brands of lentils or try these organic lentils. Excellent and worth the extra money! They seem to hold their texture better in soup.
Slice the Field Roast sausages into 1/4″ pieces. Sauté in a little olive oil until slightly browned. Set aside.
Sauté onion and red pepper in stock pot in a little olive oil. Add water in accordance with package directions on the Simply Organic Gumbo Base seasoning packet. I usually use 2 spice packets for my family and add even more water than what is called for if I’m simmering the soup for awhile.
Combine all ingredients (except rice) and stir gently.
Add more water or vegetable stock if you want a more brothy soup instead of a thick gumbo.
You can ladle this soup as soon as all ingredients are combined and the rice is ready or you can allow to simmer for awhile. Generally speaking, soups are always more tasty if the flavors are allowed to marry on the stovetop.
You can add a bay leaf or two if you wish. Discard when ready to serve. You can add diced tomatoes. I don’t recommend adding beans as this soup is hearty enough without additional fiber added.
To serve, place a scoop of brown rice on bottom of bowl and smother with gumbo. Sprinkle with parsley flakes.
You won’t even need crackers. I promise!