Ingredients

Lentil Soup

2 cups orange lentils (rinsed, strained)
1/2 whole yellow onion (roughly chopped)
3-4 garlic cloves
6-7 small yellow potatoes
1 large carrot (makes one cup)
3 celery sticks (makes 1 1/2 cups)
4-5 sage leaves
1 tablespoon paprika powder
2 teaspoons cumin powder
2 tablespoons nutritional yeast
2 teaspoons turmeric powder
2 teaspoons sea salt
1 teaspoon black pepper
1 tablespoon of apple cider vinegar (ACV)
2 tablespoons of coconut oil or avocado oil
5 cups filtered water

Toppings

1, 12.95 oz package fieldroast Smoked Apple Sage Sausages
1/3 cup finely chopped cilantro
Lime juice

Caramelized onions

1 whole yellow onion
1 tablespoon of avocado oil or coconut oil
1 tablespoon of apple cider vinegar (ACV)
1 tablespoon brown sugar
Pinch of black pepper

Directions

Prepare all vegetables for the lentil soup, rinse, roughly chop all vegetables since they will all be blended at the end anyway. The potatoes may be left as is. If you have a pressure cooker, hit pressure cooker, as the machine is heating up add the onion and garlic cook and stir for 3-4 minutes.

Then add all your seasonings and vinegar, cook, and stir for another 2 mins. Then add all your vegetables and 4 cups of water pressure cook for 12-14 minutes. While this is cooking, grill (or use a grill pan) to cook your #FieldRoast Smoked Apple Sage Sausages. For best flavor add hickory chips into the coals.Grill for about 5 minutes on each side and then they should be ready, make sure to keep an eye out for them since they can get dried out.

Set aside once finished. By now the vegetables should be ready. De-pressurize the pressure cooker, open and add the rest of the water. Set aside.

Then just slice up the ½ the onion, it doesn’t have to be super thin to caramelize them. In a small pot/pan on medium heat, add your oil, then the onions, cook and stir for 3 mins. Then add the apple cider vinegar, the sugar, and cook and stir for 3-4 minutes. Then set aside.

Using a high-speed blender, blend vegetables and liquids into a creamy soup for about 45 seconds. When serving the soup, add the caramelized onions, sausage, cilantro, and lime juice on top. Enjoy.