Melissa’s Deluxe Pantry Box Recipe Series: Bean and Sausage Soup with Fried Lentils

Melissa’s Deluxe Pantry Box in this post was provided by Melissa’s Produce but the opinions expressed here are my own.

Melissa’s Produce is making #stayhome cooking much easier. The Deluxe Pantry Box includes Steamed Lentils, Steamed Red Kidney Beans, Steamed Six Bean Medley, Peeled & Steamed Chickpeas, Steamed Artichoke Hearts, Steamed Baby Beets, Perfect Sweet Onions, Chopped Garlic, Cooked Quinoa, Dutch Yellow® Potatoes, Polenta, Italian Seasoning Grinder, Dried Mushroom Medley, Cranberry Clean Snax®.

I am going to show you how to make 5 recipes using these products plus ingredients you may have in your kitchen pantry and refrigerator. You may have to add a few ingredients to your weekly shopping list, but it should be very minimal. The third recipe is Bean and Sausage Soup with Fried Lentils. This is a quick recipe using 6 Melissa’s products: Steamed Lentils, Steamed Kidney Beans, Steamed Six Bean Medley, Perfect Sweet Onions, Chopped Garlic, and Dried Mushroom Medley.

Bean and Sausage Soup with Fried Lentils by OC Food Diva

Prep time: 10 minutes

Cook time: 1 hour 15 minutes

Serves: 6-8

 

Ingredients:

6 cups water

.5 oz package Melissa’s Mushroom Medley, ground

1 Melissa’s Perfect Sweet Onion, chopped

3 tsp Melissa’s Chopped Garlic

1 tbsp red wine vinegar

1 tsp cumin

1 tsp salt

½ tsp black pepper

2 tsp paprika

2 tsp chili powder

1 tsp dried thyme

9 oz. package Melissa’s Steamed Red Kidney Beans

8.8 oz. package Melissa’s Steamed Six Bean Medley

13 oz. andouille smoked sausage, chopped

10 oz. can diced tomatoes & green chilies

8 oz. small pasta shells

9 oz. package Melissa’s Steamed Lentils

½ cup cilantro, chopped

½ cup cotija cheese

Directions:

1. Preheat deep fryer to 375°F.
2. In a large pot, combine water, ground mushroom medley, onion, garlic, red wine vinegar, cumin, salt, pepper, paprika, chili powder, thyme, kidney beans, six bean medley, sausage, tomatoes, and pasta shells. Bring to a boil, about 10 minutes. Reduce heat to low and simmer for 1 hour.
3. Fry lentils for 1-2 minutes until crispy and dark brown. Drain on paper towel, season lightly with salt, and set aside.
4. To serve, ladle soup in bowls. Top with cilantro, cotija cheese, and fried lentils. Serve immediately.
   

Stay tuned for the next recipe!

For more information:

Melissa’s Deluxe Pantry Box

If you enjoyed this post, continue reading these:

• Melissa’s Deluxe Pantry Box Recipe Series: Baby Beet Salad
• Melissa’s Deluxe Pantry Box Recipe Series: Hummus with Fried Artichoke Hearts
• NEW Melissa’s Costa Azul Sir-a-cha Style Hot Sauce + Spicy Tuna Poke Recipe
• Melissa's Cinnamon Persimmons are here! + recipe
• Hatch Chile Season is Here! Spicy Cheesy Hatch Chile Polenta Fries Recipe