Green Lentil Soup With Sausages and Red Peppers

In 'Seriously Simple Holidays' by Diane Rossen Worthington

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  large onion, finely chopped
• 3  carrots, peeled and finely chopped
• 2  celery ribs, finely chopped
• 1  small red bell pepper, seeded and finely diced
• 2  garlic cloves, minced
• 1 1⁄2 cups green lentils, rinsed and picked over
• 8  cups vegetable broth (or chicken broth)
• 4  tablespoons  finely chopped fresh parsley
•  salt
•  fresh ground black pepper
• 2  tablespoons dry sherry
• 1⁄2 lb  very thinly sliced cooked  chicken sausage or 1⁄2 lb  spicy turkey sausage

Directions

1. In a big soup pot, heat the oil over medium heat.
2. Saute the onion for about 3 minutes, or until softened.
3. Add the carrots, celery, and bell pepper and saute for 3-4 minutes, or until slightly softened.
4. Add in the garlic and saute for 1 minute.
5. Add in the lentils, 8 cups broth, and 2 T of the parsley and bring to a simmer.
6. Season with salt and pepper; decrease heat to med-low; cover, and cook, stirring occasionally, for about 40 minutes, or until the lentils are tender.
7. Test by pushing the lentils with the back of a wooden spoon; if they break up easily, they are cooked.
8. You may need to add more broth.
9. With a hand blender, coarsely process the soup, retaining some texture.
10. If the soup seems too thick, add 1 cup of broth or water.
11. Add the sherry and sausages, increase heat to med-high, and cook for 3-5 minutes, or until the alcohol has evaporated and the sausages are cooked through.
12. Taste and adjust the seasonings.
13. Ladle into soup bowls, garnish with the remaining 2 T parsley, and serve immediately.