Pumpkin and I were at the grocery store last week and she grabbed a bag of lentils (out of my hand) and wouldn’t let go. I took that as a sign that I should buy and try preparing lentils. I had no idea what I was going to use them for, but figured I had time to figure it out since lentils wouldn’t go bad. I tried a lentil and sweet potato recipe and I wasn’t a big fan (and neither was anyone else in this house). The next go ’round I went with Sausage and Lentil Soup and ding ding ding we had a winner!
This soup is very filling and very easy to prepare. It only takes one pot. One big pot. But you end up with a lot of delicious soup. Which on snowy days like today is a good thing.
Serve it up with some crusty bread and yum.
- 1 pound sweet Italian sausage
- 1 large onion, chopped
- 1 stalk celery, finely chopped
- 1 tablespoon chopped garlic
- 2 cups dry lentils, rinsed
- 1 cup shredded or chopped carrot
- 8 cups water
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon garlic powder
- 1/2 teaspoon parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/2 teaspoon black pepper
- 8 oz pasta
- Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
- Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
*adapted from allrecipes.com
You’re not sick of soup, yet, are you? How about snow?