Tuesday, November 3, 2009

Sausage Lentil Soup

Fall is trying really hard to arrive. Even though our days are still warm, the nights and early mornings have been quite cool getting us all in the mood for soup! My friend Suzi made this delicious soup for our Halloween get-together with friends and it's great. Go easy on the red pepper if you want to keep it mild! Suzi appropriately made her's quite spicy.

Sauté in about 1 T. olive oil:
1 diced carrot
2 stalks celery-chopped
1 lg. onion-chopped
2 cloves garlic-pressed

Remove from pan.

Brown 1 lb. hot Italian sausage. Drain off all fat. Return to stock pot. Add sauted vegetables. Add:
8 cups chicken broth
1 lg. can crushed tomatoes
2 cups dried lentils-washed

Season with:
1 tsp. salt
1 tsp. pepper
1.2 tsp crushed red pepper flakes
1 tsp. oregano and thyme
2 bay leaves

Simmer for 45 minutes. For a thicker soup, remove 1 cup soup and puree and then return to soup pot.

Serves 8

1 comment:

suzi said...

I used Hot Italian sausage, but maybe you could try "not so hot" sausage next time. (Medium or mild Spice) It's super yummmy, either way.

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