This is also from the Taste of Home booklet. I love lentils! I include the original recipe here, even though I skipped all the chicken parts to make the recipe vegan. It was delicious.
1/2 pound Italian sausage (casing removed), crumbled (I chopped up the Boca Burger Italian sausage version to keep it vegan)
1/2 cup diced onion (I used a whole onion)
1/3 cup barley
3 garlic cloves, minced (I used about 1 tsp of garlic powder or more! instead)
3 quarts of chicken stock (I used vegetable stock instead, and only 3 cans of the 14 oz size since my crockpot isn't large!)
1 cup lentils
1 whole chicken breast, uncooked (obviously, I left this out)
1/2 cup parsley, chopped (or 3 T dried parsley)
1 can (15 oz) garbonzo beans with juice (I didn't include the juice)
1/2 to 1 pound fresh or frozen spinach
1 jar (12 oz) mild or medium salsa
Brown sausage, onion, barley, and garlic in a skillet. Transfer to a slow cooker or large stock pot. (For the record, I skipped the browning step. I just heated up the Boca Burger sausage in the microwave according to the directions on the box, then threw all the above 4 ingredients into the crockpot.) Add the chicken stock, chicken breast, lentils, and parsley. Simmer for as long as you desire or until lentils are tender. Remove chicken breast, discarding bone and cartilage. Shred meat and return to soup. Add beans, spinach, and salsa; heat through. Yield: 10 servings.
No comments:
Post a Comment