Italian Sausage and Lentil Soup
- Ready In:
- 13hrs
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 1 lb Italian sausage (hot or sweet, as you prefer)
- 1 medium onion, peeled and diced
- 2 carrots, peeled and diced
- 2 celery, diced (stalks)
- 6 garlic cloves, peeled and minced
- 1 (6 ounce) can tomato paste (we use no salt)
- 1 (16 ounce) can diced tomatoes (we use no salt)
- 1 (8 ounce) can tomato sauce (no salt)
- 8 cups beef broth (low-sodium)
- 1 tablespoon italian seasoning, crushed (dried)
- 1 cup dried brown lentils, rinsed and picked free of stones
- 1 cup water
- 1⁄2 cup parmesan cheese, grated
- ground black pepper, to taste
directions
- The night before preparing the soup put the lentils in a large bowl and cover them with about 1 inch of water. Allow to "soak" over night. In the morning rinse and drain the lentils. Set aside to be added to the soup as directed.
- In a large soup kettle brown the sausage, breaking it into small pieces as it cooks. (Use bulk sausage or remove any casings).
- Remove sausage, drain fat, leaving a small film of fat on the bottom of the kettle.
- Add the onion, carrots, and celery; saute over medium for about 10 minutes, adding the garlic for the last 2 minutes.
- Stir in the tomato paste and cook over medium for about 2 minutes.
- Return the sausage to the pan. Stir in the tomatoes in their juice, tomato sauce, beef broth and Italian seasoning.
- Bring to a boil; reduce heat to low and simmer, stirring occasionally, for 15 minutes.
- Stir in lentils and water; cook for 20 minutes, tasting lentils for "doneness" and cooking longer if necessary.
- Add a bit more water if necessary - depending on how "thirsty" your lentils are - this is a thick soup but there should be some broth.
- Serve, allowing each person to add grated Parmesan and freshly ground black pepper as desired.
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RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.