Spicy or mild Italian sausage adds great
flavor and nutrition to this hearty lentil soup.
Sausage Lentil Soup
- 4 to 6 links hot or mild Italian sausage,
casings removed and crumbled
1 onion, chopped
3 cloves garlic, minced
1 large carrot, chopped in small bits
- 1 teaspoon olive oil
3 (14.5-ounce) cans chicken broth, fat free, low sodium preferred
8 ounces lentils, rinsed
- 1 teaspoon dried basil leaves
- 1 teaspoon dried parsely leaves
1 teaspoon salt, or to taste
- 1/2 teaspoon celery seed
- Freshly ground black pepper to taste
- Saute sausage, onion, garlic, and carrots
in oil until sausage starts to brown. Do not drain.
- Add chicken broth, lentils and all seasonings
as desired. Bring to a soft boil, reduce heat and simmer for
2 hours or more, adding more water if broth becomes too thick.
- Serve with bread and butter.
Makes about 6 servings.
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