Sausage and Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
One table spoon of oil.One large carrottwo stalks of celeryone large oniontwo cloves of chopped garlic1 lb of hot Italian sausage8 cups of chicken brothtwo cups of lentils1 ts of salt3/4 ts black pepper1/2 crushed red pepper flakes,1/2 teaspoon oregano1/2 thyme,1/2 fennel seeds1 bay leaf
1. In a large saucepan, heat one tablespoon of oil. Add one carrot - diced, two stalks of celery- diced, one large onion- chopped and two cloves of crushed garlic. Saute until tender.
2.Remove vegetables from the pan and add one pound of hot Italian sausage, removed from the casing, to the pan. Brown the drain off fat.
3. In a large stockpot, place 8 cups of chicken broth, the sauteed vegetable and the sausage meat. Open two cans of whole tomatoes, break them up by squeezing them with your hands and add to the soup along with the juice. Add two cups of dried lentils which have been washed according to package directions.
4. Season with one teaspoon of salt, 3/4 teaspoon of black pepper, 1/2 teaspoon of crushed red pepper, 1/2 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon of fennel seeds and one bay leaf.
5. Simmer until the lentils and tender, 30- 45 minutes. Remove 1/3 of the soup and puree It using an hand-held blender, then return it to the pot. Correct seasonings and remove bay leaf.
Number of Servings: 8
Recipe submitted by SparkPeople user DIVINEDIVAH.
2.Remove vegetables from the pan and add one pound of hot Italian sausage, removed from the casing, to the pan. Brown the drain off fat.
3. In a large stockpot, place 8 cups of chicken broth, the sauteed vegetable and the sausage meat. Open two cans of whole tomatoes, break them up by squeezing them with your hands and add to the soup along with the juice. Add two cups of dried lentils which have been washed according to package directions.
4. Season with one teaspoon of salt, 3/4 teaspoon of black pepper, 1/2 teaspoon of crushed red pepper, 1/2 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon of fennel seeds and one bay leaf.
5. Simmer until the lentils and tender, 30- 45 minutes. Remove 1/3 of the soup and puree It using an hand-held blender, then return it to the pot. Correct seasonings and remove bay leaf.
Number of Servings: 8
Recipe submitted by SparkPeople user DIVINEDIVAH.
Nutritional Info Amount Per Serving
- Calories: 270.4
- Total Fat: 13.2 g
- Cholesterol: 28.2 mg
- Sodium: 1,800.1 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 6.0 g
- Protein: 16.3 g
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