Make plenty of this soup and have it ready whenever the mood hits.
Lentil and Sausage Soup
Ingredients
- 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
Instructions
- 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.
- 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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