Technically it’s spring here in Southern Oregon. The operative word is “technically”… It did not feel like spring because today was just gray and rainy. To add to the annoyance, Bruce and I were out of town over the weekend and when we came home late Monday, we were low on groceries. We were out of milk, bread, and other basic necessities. Missing key ingredients in my kitchen makes it tough to make a decent dinner for a busy weeknight.
Fortunately, I always keep lentils, yellow onions, chicken stock and fresh celery on hand. I also had a half pound of fully cooked asiago cheese red pepper chicken sausages in my freezer. Before I left for work early this morning, I snagged my little slow cooker from the cupboard, plugged it in, tossed in my ingredients, and turned it on low. All in all, I spent about 10 minutes assembling dinner. When I got home from work, I grabbed a couple of bowls, fished out the bay leaf and garnished the soup with fresh grated Parmesan cheese. It was simply delicious! It was ridiculously easy to make and I got two thumbs up from Bruce. Enjoy! Tessa
- 1 cup lentils (picked over and rinsed)
- 1/2 pound chicken sausage links (chopped)
- 1 quart chicken stock
- 1 cup celery (chopped)
- 1/2 cup onion (chopped)
- 1 tsp dried oregano
- 1 tsp garlic paste
- 1/2 tsp red pepper flakes
- 1 bay leaf
- 1/2 tsp seasoning salt or to taste
- water if necessary
- garnish with grated Parmesan cheese
Grab a slow cooker. Add all ingredients except for seasoning salt, water and garnishes. Cook on low covered for 6 – 8 hours. Add water if the soup is too thick for your liking. Add seasoning salt. Taste your soup and correct your seasonings. Ladle up and garnish with grated Parmesan cheese. Makes about 4 servings.