Lentil and Chicken Sausage Soup Recipe
Lentils are one of the cheapest foods out there. This particular recipe – lentil and chicken sausage soup – was truly the dish that kept on giving. Here’s the math:
- Amount: 1 16-ounce bag of brown lentils ($1.19)
- Yield: 8 huge (HUGE!) servings
- Number of meals: 2 meals for me, 2 meals for my boyfriend, 1 meal for my roommate, and leftovers
- Total cost: $3.79 for entire recipe, or 47 cents per serving
Lentils can be prepared a million different ways. Lentil soup is an obvious choice (see lentil sausage soup and tomato-lentil soup). But lentils are great with rice, in salads, in veggie burgers, and in other savory dishes. If you’re looking to drastically cut your food budget this year, incorporate more lentil-based dishes into your diet.
Using Chicken Sausage Links
When I am in the mood for chicken but don’t feel like spending too much time in the kitchen, I do one of two things:
- Buy rotisserie chicken from the grocery store
- Make something using pre-cooked chicken sausage links
Fully cooked chicken sausages are so convenient. I use them as a pizza topping, in pasta dishes, in hotdishes, and in other savory dishes. Trader Joe’s sells packs of five for $3.99, and they have several flavors to choose from. I used apple-flavored sausage for this recipe, but feel free to use whatever flavor you have on hand.
It’s Chicken Week!
This is the third recipe in my Chicken Week series. I decided to devote an entire week to cheap chicken recipes, since my blog was slightly lacking in that area. If you like chicken and/or cheap recipes, we should totally connect on Facebook, Twitter, or Pinterest. I only post budget recipes, money-saving tips, and other useful information. No nonsense, I promise!
- 1 16-ounce bag brown or French lentils
- 6 cups water
- 2 tablespoons chicken flavored Better Than Bouillon (or 2 chicken bouillon cubes)
- Juice from 1/2 lemon
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 chicken sausage links, cut into bite-sized pieces
- Garlic powder, to taste
- Salt, to taste
- Rinse and sort lentils. Place lentils and water in a large saucepan and turn on heat to medium-high. Bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes, stirring occasionally, adding more water if necessary. Add bouillon and lemon juice and stir.
- Meanwhile, in a separate frying pan, heat olive oil over medium-high heat. Add onions and carrots. Cook for 5 minutes, or until onions and carrots have softened. Add garlic and cook for another minute or so.
- Using an immersion blender, blend the lentil mixture until pureed. (Alternatively, let the mixture cool slightly, transfer to a blender, and pulse until smooth). Add onion mixture to lentil mixture, as well as chicken sausage. Add garlic powder and salt to taste. Serve with croutons.