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Italian Lentil and Sausage Soup by katerina

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  • Italian Lentil and Sausage Soup by katerina

    I can't remember where I found this recipe, but anyone I've ever made it for absolutely LOVES it. There is usually plenty of leftovers, so eat it the next day or freeze the rest for another week.


    Italian Lentil and Sausage Soup

    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

    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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