This recipe can easily become vegetarian, by eliminating the sausage and using veggie broth
  • 2½ 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
  • 2 or 3 cloves crushed garlic
  • 1¼ oz. fire roasted tomatoes, or chopped tomatoes
  • 2 or 3 quarts broth, chicken or veggie
  • 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 for garnish
  1. In a heavy bottomed pan drizzle with olive oil and add in the carrots, celery, garlic and onion.
  2. Saute til soft then sprinkle in all the spices mixing and coating everything well.
  3. Toss in the rinsed lentils, coating them with veggie mixture.
  4. Pour in the broth, 2 quarts, reserve the 3rd one if needed.
  5. Add the tomatoes and toss in the cooked sausage if using it.
  6. Bring it to a soft boil, then let it simmer until lentils soften.
  7. Taste for seasoning, adding more if needed.
  8. If lentils thicken the soup too much pour in a little more broth to loosen it all.
  9. Feel free to double the recipe, it's that good!
  10. Garnish your bowl with grated Parm and a drizzle of olive oil on top.
Recipe by Proud Italian Cook at