Sausage and Lentil Soup

     This flavor packed soup is delicious. It has a stick to your bones kind of heartiness without being too rich or heavy. I would eat this anytime of year but it is particularly comforting and warming on a frigid winter day.

  • 2 lbs of italian sausage
  • 2 cloves of garlic
  • 1 large onion
  • 5 stalks of celery 
  • 3 carrots 
  • 6 cups of chicken broth
  • 2 - 14oz cans of crushed tomatoes
  • 1 1/2 cups of red lentils
  • 4 bay leaves
  • A pinch of red pepper flakes
  •  basil
  •  parsley
    Squeeze the italian sausage out of the casings into a large pot and brown it well. Remove the sausage with a slotted spoon and set it aside.

     Mince the garlic, dice the onion and celery, and peel and dice the carrots. SauteĆ© the garlic and all the vegetables in the same pot with some of the sausage drippings until they are soft, about 10 min. 

     Add the sausage back in as well as the broth, crushed tomatoes, lentils, red pepper flakes, and bay leaves. Finely chop the basil and parsley. Add some to the pot, reserving a bit for garnish. Bring to a boil then cover and reduce to low heat. Stir occasionally to prevent the lentils from sticking to the bottom. Simmer for about 45 min, or until the lentils are tender.

     Remove the bay leaves. Garnish with chopped basil and parsley. 

Happy cooking and joyful eating!


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