They Call Her the Black Martha Stewart Sausage Lentil Soup

by Rosalyn Daniels

Although meant as a compliment I dare say that Rosalynn Daniels can do well on her own accord. After reading this article about her you can check her out on her website and see for yourself. She’s a smart woman and you will love her recipes and savvy advice on food preparation, storage, where to shop, and fabulous recipes. I was looking for a unique lentil recipe perfect for cold winter days and came upon her Sausage Lentil Soup and a bonus tip on how to store it for the next serving. Listen, Ms. Rosalynn shakes it up and puts that Black thang on the standard middle eastern lentil soup changing the game with sausage. What a move! Apparently, she introduced the recipe in January of this year so she shared how to prep for the months ahead. As a tip, she suggests that January is a good month to prepare as much as possible for a good work-life balance so that the rest of the year can be approached with strategy and purpose. She has found that prepping her freezer for the year provides the greatest possibility for kitchen success in the upcoming months. She does so by showing you the simple steps it takes to prep your freezer with items that can make life easier. And of course her Sausage Lentil Soup she creates in a pressure cooker to save even more time. It’s packed with flavor and it’s perfect to freeze for later when you need to prepare a meal but are short on time. Savvy woman that she is she shares the delicious recipe brought to you in partnership with ALDI. She swears “I’m still blown away every time I find out that my ALDI grocery bill is a fraction of the cost that I would pay my other local grocers, and I get almost twice the groceries.”

I NGREDIENTS FOR S AUSAGE AND L ENTIL S OUP

Simply Nature Organic Green Lentils

Appleton Farms Pork Sausage

Celery Stalks, thinly sliced

Carrot Wedges

Yellow Onion

Cumin

Turmeric

Kosher Salt

Black Pepper

Simply Nature Organic Vegetable or Chicken Broth

Simply Nature Organic Fresh Baby Spinach

Lemon hOW TO MA k E S AUSAGE L ENTIL S OUP ON T h E STOv ETOP.

• In a large pot over medium heat cook your sausage and drain any excess oil.

• Stir in remaining ingredients, except for your baby spinach to the pot.

• Turn down the heat and bring the pot to a very low simmer.

• Cook for 20-30 minutes, or until you lentils are at your desired texture.

• Turn off the heat and stir in your spinach.

• Serve with naan or crackers.

Place your pressure cooker on Sauté mode. Cook sausage, drain excess oil.

Add remaining ingredients, except for your baby spinach to the pressure cooker. Close your pressure cooker and make sure the vent is sealed.

Place on Pressure Cook or Manual mode for 8 minutes.

Once time goes off, carefully open your vent and let out the pressure.

Stir in your spinach.

Serve with naan or crackers

Freeze your Sausage Lentil Soup for later.

This is the perfect soup to freeze for later. I like to make a batch to eat half on one night for dinner, then I freeze the other half for a weeknight when I just don’t feel like cooking. This has allowed me to not overextend myself during the week, and to have peace of mind that there is always something good in the freezer to have available on nights where I don’t want to go anywhere near the kitchen.

Try the recipe and others by Rosalynn at RosalynnDaniels.com.

C. L. Blackburn CNW Contributor