THIS WEEKS RECIPE
LENTIL SOUP WITH ITALIAN SAUSAGE
10 CUPS OF EITHER CHICKEN OR BEEF STOCK, CANNED WILL DO
1 ¾ CUPS YOUR FAVORITE DRIED LENTIL
½ CUP MINCED ONION
½ CUP SHREDDED ON FINELY CHOPPED CARROT
¼ CUP MINCED CELERY
4 MINCED GARLIC CLOVES
2 TEASPOONS DRIED THYME
½ TEASPOON BLACK PEPPER
½ 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 ½ hours, stirring occasionally. Season to taste.
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