Lentil Sausage Soup

Prep Time: 15 mins

Cook Time: 1 hr

Cooking Method: Stove

Cooking Temp: Med-High

• 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. In a bowl place lentils and cover with boiling water and let sit.
    
2. ​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.
    
3. 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 
    
4. 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. 
    
5. ​Add 1/2 cup red wine and simmer for 10 more minutes.
    
6. ​Serve in a bowl sprinkled parmesan cheese.