Lentil and Sausage Soup
Source of Recipe
copykat--katerina
List of Ingredients
1/2 lb. Italian Sausage
1 large onion, chopped
2 stalks celery, chopped
2 c chopped carrot
1 tablespoon minced garlic
16 oz. dry lentils, rinsed
8 c water
2 - 14.5 oz cans chicken broth
28 oz diced tomatoes (canned)
1 tablespoon garlic powder
2 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 tablespoon salt, or to taste
1/2 teaspoon black pepper
Recipe
Remove casings from sausage and cut into small chunks. Place in a large pot, cook over medium heat until browned. Add onion, celery and garlic. Saute until tender and translucent.
Stir in lentils, carrot, water, brother, tomatoes, and seasonings. Bring to a boil, then reduce heat. Cover and simmer 2 1/2 hours, or until lentils are tender.
Serve with parmesean cheese.
(Sometimes I remove the lid near the end to boil off a bit of the water, but it just depends.)
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