Italian Lentil Soup with Sausage
This hearty soup is packed with protein and veggies. Serve with crusty bread for dunking.
Ready in 45 minutes
Serves : 6
16 oz Italian sausage (or Cajun); sliced
3 Tbsp Extra virgin olive oil
1 medium onion; chopped
1 large carrot; chopped
1 stalk celery
8 cups chicken broth/vegetable broth
1 cup water
16 oz lentils
2 medium potatoes; cubed
1 tomato; peeled and finely diced
2 – 3 cloves garlic; minced
1 – 2 Tbsp salt; to taste
freshly ground black pepper; to taste
fresh parsley; chopped
Brown sausage over medium heat in a Dutch oven or a large pot until cooked through.
Using a slotted spoon, remove sausage from pot and set aside.
Heat extra virgin olive oil over medium high heat in the pot.
Add onions, carrots, and celery to pot and saute until onions become translucent (about 4 – 5 minutes).
Add chicken broth, water, lentils, and potatoes to the pot, and bring to a boil.
Once boiling, reduce heat to medium-low, cover and cook for about 20 minutes.
Add peeled and diced tomato, minced garlic and dried oregano.
Season with salt and freshly ground black pepper.
Cook for another 10 minutes, or until the lentils are done.
Just before serving, sprinkle some freshly chopped parsley.