Lentils are a great little bean. Tasty, versatile, cheap, and used in all kinds of cuisines. Lentils (and other beans) are also a great way to expand a recipe when you don’t want to use a lot of meat. Full of fiber and nutrients thanks to all the vegetables, I plan to use more lentils next time I make this recipe.
Sausage and Lentil Soup (inspired by My Baking Addiction)
- 1/2 cup green lentils
- 2 tbsp olive oil
- 1/2 lb spicy ground Italian sausage
- 1 medium onion, diced
- 2 stalks of celery, diced
- 1 large carrot, diced
- 1 small zucchini, diced
- 2 garlic cloves, microplaned
- Salt and pepper, to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 cans chicken broth
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- Garnish with Parmesan cheese and fresh herbs
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain and set aside. In a Dutch oven, fry Italian sausage until cooked through. Drain sausage on paper towels. To the Dutch oven add olive oil, onion, celery, carrots, and zucchini. Saute on medium heat for 5 minutes. Add garlic cloves, basil, oregano, and thyme. Cook for 2 more minutes. To the vegetable mixture, add the lentils, sausage, broth and tomatoes. Reduce heat and simmer until lentils are tender, about an hour to 1 1/2 hours. You may need to add more chicken broth to reach your desired consistency. We like things a little thicker, more like a stew. Garnish with Parmesan cheese and fresh herbs.
AnnaShortcakes 