Sausage and Lentil Soup

Sausage and Lentil Soup
Sausage and Lentil Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound green lentils

  • 3

    t olive oil

  • 1

    pound ground Italian sausage

  • 1

    cup onion (about 1 large); diced

  • 1-1/2

    cup celery (about 4 stalks); diced

  • 1-1/2

    cup carrots (about 2-3 large); diced

  • 1-1/2

    cup zucchini (about 1 small); diced

  • 1

    tablespoon garlic; minced

  • 2

    teaspoon kosher salt

  • 1

    teaspoon black pepper

  • 1/2

    teaspoon red pepper flakes

  • 1

    teaspoon dried basil

  • 1

    teaspoon dried oregano

  • 1

    teaspoon dried thyme

  • 6

    cup chicken broth

  • 28

    ounces diced tomatoes; undrained

  • grated parmesan cheese

Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through. Add in the onions, celery, carrots, zucchini, garlic, herbs and spices. Cook for about 15 minutes, stirring often. Add the chicken stock, canned tomatoes, and drained lentils. Cover and bring to a boil Reduce the heat to low and simmer uncovered for 1-1/2 hours or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup. (Add about two cups about half way through the cooking time). Check the seasonings - add more salt and pepper to taste. Serve sprinkled with grated Parmesan.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: