Sausage and Lentil Soup

Cook Time: 1 h 15 min

Serves: 50 portions per 180 mL serving size

Ingredients:

1.6 Kg Lean Ground Pork
240 g (1 ⅔ cup) of Frozen, diced celery
240 g (1 ⅔ cup) of Frozen, diced onion
5 g (½ Tbsp) of Garlic / garlic powder
375 g (2 ½ cup) of Frozen, diced carrots
625 g (3 cups) of Dry, red split lentils
100 g (1 cup) of Hemp Hearts
6 L (24 cups) of Water
125 mL (½ cup) of Dry Chicken base
2 g (1 Tbsp) of Dry Oregano
2 g (1 Tbsp) of Dry Thyme
4 g (½ Tbsp) of Fennel Seeds
2 g (½ tsp) of Ground Turmeric
3 g (½ Tbsp) of Paprika
2 g (1 tsp) of Ground Black Pepper
60 g (4 Tbsp) of Table salt

Pureed recipe

9 L (36 cups) of Sausage Lentil Soup
250 mL (1 cup) of Thickener, Dry Bulk

Directions:

1. *WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
2. DAY PRIOR TO COOKING: Soak Lentils overnight (Cover with water).
3. Brown ground pork in a large pot over medium heat. While pork is cooking, rinse lentils in a strainer to remove any dust or debris. When pork is cooked, add onions, garlic, carrots and celery to pot and sauté on medium heat until onions are transparent and all vegetables are tender.
4. Add the water, soup base, lentils, hemp hearts, spices, salt, and pepper to the pot. Place the lid on the pot and bring to a boil over medium-high heat. Once it reaches a boil, reduce heat to low and let simmer until lentils are tender. Taste and adjust seasonings. Add more water if it gets too dry. Ensure there is a large amount of thin liquid as the soup will thicken as it chills.
5. *CCP-Maintain temperature 140F/60C for no more than 2 hours. *Reheat to an internal temperature of 165F/74C held for at least 15 seconds.

Tips/Variations: 

MINCED AND MOIST / PUREED PREPARATION

Puree product while hot. Pour soup into food processor and blend until smooth and desired consistency is achieved. Add thickener as required to achieve desired thickness level complying with IDDSI fluid testing guidelines.

Nutrition Facts for One Serving

Calories: ~ 150 kcal

Protein: 10+ g

Note: Nutrient composition provided is approximate and may vary by ingredients used and quantity prepared. The nutrient composition values were rounded to the nearest 50 kcal for calories and the nearest 10 mg for sodium.