Venison, Sausage, and Lentil Soup
This lentil soup with venison and sausage is a favorite in our house. I hope will become a favorite in your house as well!
Ingredients
- 3 Tablespoons butter
- 1 pound venison stew meat, cut into 1/2-inch pieces
- 1 pound nitrate-free link sausage, sliced into 1/2 inch rounds
- 1 Vidalia onion chopped
- 3 carrots, roughly chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 1 Tablespoon fresh thyme
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon cumin
- 1 pound of lentils
- 6 cups water
- 3 cups beef 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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