Ingredients
- 1 (16-oz) pkg. dry lentils, rinsed and drained
- 1 (16-oz) can diced tomatoes (or the last few from your garden!)
- 2 (14-oz) cans beef broth or 2 cups water and 2 bouillon cubes
- 3 cups water
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 t. salt free seasoning blend
- 2 lbs. Turkey kielbasa or Polish sausage, cut into 1/2 inch pieces
Instructions
In a slow cooker, stir together all ingredients. Cover and cook on high for 3 hours or low for 6-7 hours. Stir well before serving. If you are only cooking for the short time, wait and add the tomatoes until the lentils are softened. The acid in them prohibits the cooking in shorter times.
What is the best way to cool down a whole pot of soup? Place the pot in a sink full of ice water to bring the temperature down quickly (within a half hour). Stirring also helps in the cooldown process. Place soup into small containers and into the refrigerator within the 30 minute time guide. Containers can then be frozen and reheated without heating the whole pot each time.
Notes
Most soups freeze well in airtight plastic containers or freezer bags. Use within 3-4 months for the optimum flavor.