Lentil Sausage Soup
Growing up my mom would make lentil soup and nice rice muffins on a cold winter night. I have changed the recipe a little over the years and you can add sausage or leave it out for a vegetarian version!
Cooking Method
Prep Time: 15 mins
Cook Time: 1 hr
Cooking Method: Stove
Cooking Temp: Med-High
Ingredients
- 1 pound lentils
- 1 pound italian sausage
- 6 TBS. olive oil
- 1 large sweet onion, diced
- 2 leeks rinsed and chopped
- 6 stalks celery , chopped
- 6 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1/2 tsp cumin
- 1 Tbs fresh thyme leaves, chopped
- 1 Tbs sea salt
- 1 tsp black pepper
- 8-10 cups chicken broth, vegetable broth, or water with chicken bouillon paste.
- 1 - 6 oz can tomato paste
- 1/2 cup red wine
- parmesan cheese for serving
- 1 pound lentils
Directions
- In a bowl place lentils and cover with boiling water and let sit.
- Meanwhile heat 6 tbs olive oil brown one pound of mild italian sausage. Add leeks, onion, garlic, celery, and carrot and saute until tender about 10-15 minutes. Season with salt, pepper, fresh thyme and 1/2 tsp cumin.
- Add 8 cups chicken broth, vegetable broth, or I have even used water and 3 tbs organic chicken bouillon paste. Add one 6 oz can tomato paste
- Cover and bring to a boil. Reduce heat and simmer for 45 minutes or until lentils are tender. Check for seasoning and add salt and pepper to taste or even more bouillon paste.
- Add 1/2 cup red wine and simmer for 10 more minutes.
- Serve in a bowl sprinkled parmesan cheese.
- In a bowl place lentils and cover with boiling water and let sit.