Ingredients:
1 carrot, diced 2
cups dried lentils
2 stalks of celery, diced 1
tsp salt
1 large onion, chopped ¾
tsp black pepper
2 cloves crushed garlic ½
tsp crushed red pepper flakes
1# hot Italian Sausage ½
tsp oregano
8 cups of chicken broth ½
tsp thyme
2 cans tomatoes ½ tsp
fennel seeds
1 tbsp olive oil
Method:
- In a large saucepan, heat
oil. Add carrot, celery, onion, and garlic. Saute until tender.
- Remove vegetables from the
pan and add Italian Sausage, removed from the casing. Brown and drain off
fat.
- In a large stockpot, place
add chicken broth, vegetables and sausage. Open tomatoes, break them up by
squeezing them with your hands and add to the soup along with the juice.
- Add the lentils.
- Season with salt, black
pepper, red pepper flakes, oregano, thyme, and fennel seeds.
- Simmer until the lentils
are tender…45-60 minutes. Remove 1/3 of the soup and puree it using a
blender or hand held mixer, then return to the pot.
- Taste for seasoning…if
needed add whatever.
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