Tugboat Lentil Soup

By á-23953

Ingredients

• 1 lb. dried lentils
• 1 tbsp. olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 cups carrots, sliced
• 1 cup celery, sliced
• 1 8 oz. can tomato sauce
• 1 cup water
• 1 14 oz. can vegetable broth
• 1 bay leaves
• 1 lb. smoked sausage
• black pepper
• 1 tsp. salt
• lemon sliced
• red win vinegar

Details

Adapted from pauladeen.com

Preparation

Step 1

Rinse and pick over lentils for stones. In a dutch oven, heat oil till hot. Toss in onion, garlic, carrots and celery. Saute for 10 minutes or till onion is translucent and vegetables are tender crisp. Add tomato sauce, water, vegetable broth, bay leaves and lentils. Bring mixture to a boil. Cover, reduce heat and let simmer for about 25 minutes or till vegetables are slightly soft. Add sausage and pepper. Cover and let cook for another 10 minutes or till sausage is heated through. Add salt. Ladle soup into bowls. Top with lemon slices and a dash of red wine vinegar.