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Italian: Italian Lentil Soup

Source of Recipe


Unknown






List of Ingredients



• 1-1/2 cups dried lentils
  
• 7 cups water
  
• 4 sweet Italian sausages
  
• Olive oil for cooking
  
• 1 celery stalk
  
• 1 carrot
  
• 1 onion
  
• 2 Tbsp olive oil
  
• 1 garlic clove
  
• 3 plum tomatoes, peeled, seeded and chopped
  
• 1 Tbsp parsley
  
• 6 cups chicken stock
  
• Salt and pepper
  
• Croutons or white Italian bread
  






Instructions



1. Rinse the lentils well and simmer over low heat in the 7 cups of water for about 30 minutes, until the lentils are cooked but not mushy. (The exact amount of time will depend on the kind of lentils used). Drain and set aside.
   
   
2. Cook the sausages in a small amount of olive oil until they are brown on all sides. Set them aside until they are cool; then slice into 1/4-inch rounds. Chop the celery, onion, and carrot very finely, then cook in the 2 tablespoons olive oil in a large saucepan over low heat, until the vegetables are very soft, about 20 minutes. Do not let them brown.
   
   
3. Chop the garlic very finely, then add to the vegetables in the saucepan, together with the parsley and tomatoes. Cook for 5 minutes more. Add the chicken stock, lentils and sausages. Bring to a boil and simmer gently to heat everything through. Adjust seasonings.
   
   Serve with small croutons or a large slice of white Italian bread fried in a little olive oil.