Name: Sausage Lentil Soup
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound Italian sausage (hot or sweet); 3 cloves garlic (minced); 1 onion (diced); 1 rib celery (chopped); 2 carrots (chopped); 1 zucchini (chopped); 5 cups low-sodium chicken broth; 29 ounces diced tomatoes (2 (14.5-ounce) cans); 2 cups dry brown lentils (rinsed and sorted); 2 teaspoons kosher salt; 2 teaspoons ground black pepper; Fresh basil; Fresh oregano; Freshly shredded Parmesan cheese

Instructions

5 steps

In a large skillet, brown the sausage over medium-high heat, crumbling as you cook. When the sausage is almost done, add in the garlic and allow it to cook.

In a large Dutch oven, combine all of the ingredients (including the cooked sausage and garlic) and bring to a boil.

Reduce the heat to a simmer and cover.

Simmer for about 1 hour, or until the lentils are tender. If the soup is too thick, add water to thin to desired consistency.

Sprinkle with basil, oregano, and Parmesan for garnish if desired.

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Sausage Lentil Soup

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