This delicious soup is great for those cold December nights. Hearty enough to be eaten as a meal with some crusty bread for dipping. For a vegetarian version, leave the sausage out and substitute the chicken broth with vegetable broth.
Makes approx. 1 ½ Gallons
Ingredients:
1 lb. sweet or hot Italian sausage (casing removed)
1 TBSP olive oil
1 onion, chopped
2 ribs celery, chopped
2 cloves garlic, chopped
1 gallon water or chicken stock
1 lb lentils
15 oz can chopped tomatoes
Pinch crushed red pepper (optional)
Pinch oregano
black pepper, to taste
grated Parmesan cheese for garnish
Instructions:
1. Brown the sausage in a large stock pot over med-high heat. Drain the sausage and reserve for later use
2. Add the olive oil, onion, celery and garlic to pot and cook over medium high heat until onions are soft. Stir often, about 4 minutes
3. Add the water (or stock), lentils, tomatoes, crushed red pepper
4. Cover pot and bring to a boil
5. Reduce heat to simmer and continue cooking for 30 minutes
6. Add the sausage and continue simmering for 15 minutes
7. Check lentils to see if they are tender, continue cooking and check lentils every 5 minutes until soft
8. Serve hot with grated cheese
**Soup can be made a day ahead of time and reheated**
