Sausage and Lentil Soup
1 large carrot
2 stalks celery
1 large onion
2 garlic cloves
1 tablespoon olive oil
1 lb hot Italian sausage
8 cups chicken broth
1 (28 ounce) can diced tomatoes
2 cups dried lentils
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon fennel seeds
1 bay leaf
Dice the first four ingredients and saute them in a large pot with the oil. Saute until tender.
Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
Pour 8 cups for chicken broth, the vegetables back into the pot.
Add tomatoes and lentils.
Add remaining ingredients.
Simmer until the lentils are tender, 30-45 minutes.
Remove 1/3 of the soup and puree. then return it to the pot.
Correct the seasonings and remove bay leaf.
I served with grated Parmesan cheese.
Pairs Well With
This is a copycat version of Carrabba's sausage and lentil soup that I found on http://www.recipezaar.com/. It is wonderful. I used turkey sausage to lighten it up. It is mildly spicy.