Sausage, Mushroom, Lentil Soup

Spicy and hearty! Clears your sinus every time.

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 10 pints

Ingredients

• 2  tablespoons olive oil
• 1  lb andouille sausage, sliced (or more italian sausage)
• 1  lb hot Italian sausage, sliced (or sweet Italian)
• 1  medium red onion, chopped
• 1  medium yellow onion, chopped
• 6  garlic cloves, chopped
• 3  sprigs fresh thyme
• 3  sprigs fresh oregano
• 1  cup celery, chopped
• 1⁄4 cup carrot, chopped
• 8  ounces white mushrooms, sliced
• 1 (15 ounce) can diced tomatoes
• 2  quarts  chicken stock (I like a smoked stock) or 2  quarts turkey broth (I like a smoked stock)
• 1  quart water
• 1  lb lentils, rinsed and picked over
•  salt and pepper

Directions

1. Put your sausage in the freezer until firm enough to cut, usually about 45 minutes, slice into 1/4 slices In a large dutch oven, heat olive oil and brown both sides of sausage slices.
2. Depending on your pan you may need to do it in several batches.
3. Remove sausage from pot and place in a paper towel lined bowl to drain.
4. place chopped onion in hot sausage fat, salt and stir occasionally until tender and fragrant, add garlic and stir for another 2 minutes.
5. Add remaining chopped vegetables and herbs and more salt.
6. Continue to stir until veggies are coated in fat and have started to give off their liquid.
7. There should be enough moisture in the veggies to cause the pan to deglaze.
8. Add tomato and stir for a couple minutes.
9. Add browned sausage, stock and water, bring to a rolling boil and reduce heat to maintain.
10. Cook for 15 minutes, or until celery and carrots are tender.
11. Add lentils and cook until al dente, 15-20 minutes longer.
12. Don't over cook the lentils, they will finish cooking the last few in the bowl.
13. Serve with a grating of fresh Parmesan and crusty bread.