Sausage, Mushroom, Lentil Soup

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READY IN: 1hr 15mins
SERVES: 10
YIELD: 10 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Depending on your pan you may need to do it in several batches.
  • Remove sausage from pot and place in a paper towel lined bowl to drain.
  • place chopped onion in hot sausage fat, salt and stir occasionally until tender and fragrant, add garlic and stir for another 2 minutes.
  • Add remaining chopped vegetables and herbs and more salt.
  • Continue to stir until veggies are coated in fat and have started to give off their liquid.
  • There should be enough moisture in the veggies to cause the pan to deglaze.
  • Add tomato and stir for a couple minutes.
  • Add browned sausage, stock and water, bring to a rolling boil and reduce heat to maintain.
  • Cook for 15 minutes, or until celery and carrots are tender.
  • Add lentils and cook until al dente, 15-20 minutes longer.
  • Don't over cook the lentils, they will finish cooking the last few in the bowl.
  • Serve with a grating of fresh Parmesan and crusty bread.
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