Recipe by Leslie in Texas
I was looking for a hearty soup for a cold, rainy weekend. When I couldn't find exactly what I wanted, I made this soup using ingredients that appealed to me from a combination of recipes. What resulted was a thick, stick-to-your ribs soup that everyone enjoyed! This one will go into "our favorites" section of my cookbook!
Top Review by Margie99
I made a half recipe and still had to add 3+ cups of broth/water. My son really liked it and ate the leftovers like crazy today for lunch. I use crushed tomatoes instead of diced, worked just fine.
- 1 lb smoked sausage, diced (I used light smoked beef sausage)
- 1 lb lentils
- 1 tablespoon olive oil (or olive oil cooking spray)
- 2 onions, diced
- 1 cup celery, diced
- 1 cup carrot, diced
- 2 medium potatoes, peeled and diced
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 teaspoons oregano
- 1 teaspoon thyme
- 2 bay leaves
- 1 (28 ounce) can diced tomatoes in tomato puree
- 1 (6 ounce) can tomato paste
- 4 cups canned beef broth
Directions See How It's Made
- Wash and sort through lentils, removing any stones, etc.
- In a large pot, heat the olive oil over medium-high heat.
- Add the onions, celery, carrots and garlic. Cook, stirring often, until onions have begun to wilt, about 10 minutes.
- Add remaining ingredients and heat until boiling, reduce heat to low, cover and simmer until lentils are tender, about 1 to 1 1/2 hours.
- Remove bay leaves, let "rest" for about 15 minutes to blend flavors and serve.
- This may be thinned with a little more broth or water if it becomes too thick.