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LENTIL SOUP WITH ITALIAN SAUSAGE

 

 

10 CUPS OF EITHER CHICKEN OR BEEF STOCK, CANNED WILL DO

   1 CUPS YOUR FAVORITE DRIED LENTIL

    CUP  MINCED ONION

    CUP  SHREDDED ON FINELY CHOPPED CARROT

     CUP MINCED CELERY

4 MINCED GARLIC CLOVES

2        TEASPOONS DRIED THYME

  TEASPOON BLACK PEPPER

  TEASPOON CAYENNE PEPPER

2             TABLESPOONS OLIVE OIL

8 OZ. ITALIAN SAUSAGE, CUT INTO SMALL PIECES

 

SALT TO TASTE

 

Place lentils, stock, carrot and spices in a large heavy saucepan, heat over med-high heat.

 

Meanwhile, in a heavy medium skillet, saute onion, garlic and celery until tender, about five minutes.

 

Add vegetable mixture and sausage to soup, reduce heat to medium/low, cover and simmer for 1 hours, stirring occasionally. Season to taste.

 

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