SAUSAGE AND LENTIL SOUP!!
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This recipe can easily become vegetarian, by eliminating the sausage and using veggie broth
Ingredients
  • 1-1/2 cups dried, brown lentils, rinsed
  • ½ lb. Italian sausage, bulk, precooked so you no longer see any pink
  • 3 carrots, diced
  • 1 onion, diced
  • 3 celery stalks, diced
  • 3 cloves crushed garlic
  • 1- 14 oz. can of fire roasted tomatoes, or chopped tomatoes
  • 1 quart broth, chicken or veggie + 1 cup water
  • 1 teaspoon each of dried thyme, dried oregano and dried fennel
  • pinch of red pepper flakes, optional
  • salt and pepper to taste
  • olive oil
  • grated Parmigiano or romano for garnish
  • NOTE; sometimes I add a few leaves of chopped swiss chard stirred into at the end but that is optional.
Instructions
  1. In a heavy bottomed pan drizzle with olive oil and add in the carrots, celery, garlic and onion.
  2. Toss in the cooked sausage.
  3. Saute til soft then sprinkle in all the spices mixing and coating everything well.
  4. Toss in the rinsed lentils, coating them with veggie mixture.
  5. Pour in the broth and water.
  6. Add the tomatoes.
  7. Bring it to a soft boil, then let it simmer until lentils soften.
  8. Taste for seasoning, adding more if needed.
  9. If lentils thicken the soup too much for you I always adjust with a little water or more broth to loosen it all, lentils tend to blow up.
  10. Feel free to double the recipe, it's that good!
  11. Garnish your bowl with a drizzle of olive oil on top and a sprinkling of grated cheese if you like.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2007/10/sausage-and-lentil-soup.html