Lentil and Spicy Sausage Soup

Inspired by a lentil sausage soup enjoyed in Northern Arizona at a restaurant named "The Red Raven". It isn't quite there. Will need to sample again. They giggled when I asked for the recipe. A yummy meal in itself. Serve with warm bread.

• Ready In: 52 mins
• Serves: 8

Ingredients

• 1  cup  baby carrots
• 1  cup celery rib
• 1⁄2 cup yellow onion
• 1⁄2 teaspoon olive oil
• 16  ounces  dried organic green lentils
• 8  cups water
• 2  tablespoons  chicken stock paste
• 1⁄3 lb  spicy Italian pork sausage
• 1  cup  mixed sprouts (or greens)
• 1  teaspoon nutmeg
• 1  teaspoon  Italian spices
•  fresh ground pepper

Directions

1. Cook the Spicy Italian sausage completely through and drain and rinse under hot water in a metal colander. Set aside.
2. Finely chop carrots, celery and onion in a food processor all at once.
3. Transfer to a sauce pan with oil and sauté, still crisp.
4. Add chicken stock paste to sauce pan and 1 cup of water. Stir until the paste is completely dissolved.
5. Add the rest of the water, the lentils and the sausage to the vegetables. Add the Italian seasoning, nutmeg and pepper. Simmer for 30 minutes, or until the lentils are tender.
6. Spoon a third of the soup and the mixed sprouts into a food processor and blend just to a consistent texture. Add back to the sauce pan and simmer another 5 to 10 minutes.
7. Serve hot and enjoy!