1poundnitrate-free link sausage, sliced into 1/2 inch rounds
1Vidalia onionchopped
3carrots,roughly chopped
1bell pepperchopped
2clovesgarlicminced
1Tablespoonfresh thyme
1/4teaspoonKosher salt
1/4teaspoonfreshly ground pepper
1/4teaspooncumin
1poundof lentils
6cupswater
3cupsbeef broth
Instructions
Heat butter in a large stockpot. Brown venison and sausage in batches and remove from the pot.
Sauté onion, carrots, and bell pepper in the pan for about 4-5 minutes then add the garlic and cook 1 minute more.
Add thyme, salt, pepper, cumin, lentils, water, and beef broth. Add the venison and sausage back to the pot. Bring mixture to a boil. Once it reaches a boil, turn the heat to low. Cook for 1 hour or until lentils are cooked through. If soup becomes too dry, add a little extra water during the cooking process.
Serve with your favorite crusty bread. Enjoy and Happy Cooking!
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