Lots-o-lentil Spicy Italian Sausage Soup
From tigressa 16 years agoIngredients
- 1 lb. lentils shopping list
- 1 lb. hot italian sausage (pork or turkey for added healthiness) shopping list
- 2 celery stalks shopping list
- 2 young carrots (they are softer/sweeter than the "classic" ones and usually sold in a bunch with the tops) shopping list
- 1 large onion shopping list
- 2 small red potatoes shopping list
- 1 can of diced tomatoes shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 2 crushed garlic cloves shopping list
- 8 cups of chicken broth (or bullion) shopping list
- 4 fresh chopped basil leaves shopping list
- 1 teaspoon crushed red pepper shopping list
- 1/2 teaspoon oregano shopping list
- 1/2 teaspoon fennel seeds shopping list
- 1/2 teaspoon thyme shopping list
- 1/2 teaspoon black pepper shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon thyme shopping list
- 1 bay leaf shopping list
How to make it
- Slit the sausage length-wise and remove casing.
- In a large pot, cook the sausage thoroughly. Be sure to chop/break-up the meat while cooking.
- Drain meat well and set aside
- Heat olive oil in pot and combine chopped carrots, onion, cubed potatoes, celery, crushed garlic, and roughly chopped basil.
- Saute on medium/high heat until wilted or for about 5 mins.
- Add sausage, lentils, tomatoes, seasoning, stock; stir well.
- Bring to boil for 3-5 mins.
- Turn to low and simmer uncovered for about 45 mins. You may need to add more water if soup thickens too much.
- Serve with hot biscuits and salad.
- Keeps for 2-3 days in fridge.
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