High Protein Lentil Soup accompanied with Bratwurst sausage slow cooked for your convenience. You fix it and you forget about it for 3 to 4 hours.You have more time to do something else.
Compared from other type of beans, lentil is really easy to prepare. It is quick to absorb flavors from other foods surrounding it, so it can be a very tasty meal. Lentil is also very high in nutritional value particularly protein.
I have not seen lentils in the Philippines but we have what we call Mung Beans ( Monggo) . Although we have a lot of Asian stores here in our new place, they do not carry Mung Beans, so whenever we crave Mung Beans soup, we replace it with Lentil soup instead. Sometimes, we cook our Lentil soup with left over fish, pork or dried fish. You can make it versatile as far as your imagination will allow you.
Today, I am sharing with you this Slow Cooked High Protein Lentil Soup with Bratwurst Sausage. I usually cook our Lentils in a slow cooker and today is no different. I prepare it in the morning and after 3 to four hours, it almost ready. I usually prepare a lot of this soup and freeze it so that we can enjoy it for a long time.
Slow Cooked High Protein Lentil Soup with Bratwurst Sausage
Servings: 5 • Serving Size: 1 cup • Old Points:4 • Points+:4 • Calories :189 • Fat:8.1 g • Protein:12.7 g • Carb: 16.2 g • Fiber:8 g • Sugar: .6 g • Sodium: 265 mg
2/3 cup Lentil
2 pieces original flavor Bratwurst Sausage ( slice into small pieces)
2 cloves garlic, minced
1 tbsp onion, chopped ( small onion)
salt to taste
2 tbsp Olive oil or any oil
3 cups of water or more
Wash lentil and place it into the slow cooker. Meanwhile, heat oil in the pan and saute' garlic and onion. Add in the sliced sausage and saute' until cook through or when it is not pink. Turn the heat off and drain excess oil if desired. Add the cooked sausage, garlic and onion mixture into slow cooker. Add in 4 cups of water and turn the slow cooker in low setting and let the lentil cook for 3 to 4 hours. When the lentil is ready, add salt to taste and add more water if necessary. Cook for another 5 minutes. Serve hot. You can also let the soup cool and place into a ziploc and freeze.