Lentil and Sausage Soup



Make plenty of this soup and have it ready whenever the mood hits.


Lentil and Sausage Soup
Recipe type: Soup
Cuisine: Italian
  • 1 cup lentils
  • 2 quarts water
  • salt and pepper to taste
  • 1 large chopped carrot
  • ½ can pealed and mashed plum tomatoes
  • 1 clove garlic (I use 2)
  • 1 small chopped onion
  • 4 Italian Sausages
  • 1 chopped celery stalk
  • ½ lb. escarole (optional)
  • 2 tablespoons olive oil
  1. Drain and rinse lentils and place in a large pot with water. Bring to a boil and add celery, carrot, tomato, garlic and onion. Cover, lower flame and let simmer for 30 minutes. If you like escarole, which I do, cut into small pieces and add at this time. Allow to boil once again, lower flame and cook for another 20 to 30 minutes, partially covered.
  2. In the meantime remove casings from the sausage break apart and fly in olive oil. I always use sweet sausage, but have used hot when I didn’t have enough sweet. When the sausage is cooked through, remove with a slotted spoon and add to the soup. Season with salt and pepper and cook another 5 minutes.

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