Grandma's Italian Sausage and Lentil Soup

Feast Your Eyes!'s Note:

This easy-to-make lentil soup makes a great main course. It will nourish the tummies and souls of young and old alike. Add a tossed green salad and toasted garlic bread, and dinner is ready! Tip: For a real treat serve with Kalamata Olive Feta Bread or Focaccia.

• Total Time: 1 hrs 24 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 9 mins

Ingredients:

Servings: 8

• 1 lb Italian pork sausage
• 4 garlic cloves , finely minced
• 2 stalks celery & leaves , chopped
• 8 ounces baby carrots
• 1 large yellow onion , peeled and chopped
• 7 cups vegetable broth or 7 cups chicken stock
• 1 (16 ounce) package dry lentils
• 1 (14 ½ ounce) can diced tomatoes
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup good white wine
• 2 ½ teaspoons italian seasoning salt
• ¼ teaspoon fresh ground black pepper
• shredded parmesan cheese (to taste) (optional)

Directions:

1. Remove casings from the sausage and crumble into a large stock pot. Cook over medium heat until cooked through (about 10 minutes).
2. Add garlic, celery, carrots, and onion to pot. Turn up flame to medium-high; cook for 5 minutes. Stir occasionally.
3. Add the broth, lentils, tomatoes, bay leaf, basil, oregano and wine to the pot. Bring to a boil. Reduce the heat and simmer, covered for 1 hour. Stir occasionally.
4. Season to taste with seasoning salt and black pepper. Remove bay leaf.
5. Give soup a big stir, serve in warmed bowls and garnish with shredded Parmesan cheese.
6. Chef's Tip: Add extra broth when reheating this soup, since it will thicken as it stands.