Chunky Sausage Lentil Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Lentils are an inexpensive but nutritious power food, and these days, a hot, filling and flavorful family meal at a great price is a real comfort. My husband just loves this soup and it freezes well. âDonna Scarano, East Hanover, New Jersey Ingredients:
8 cups water |
1 package (16 ounces) dried lentils, rinsed |
1 package (19-1/2 ounces) italian turkey sausage links, casings removed and crumbled |
2 medium onions, chopped |
2 celery ribs, chopped |
2 medium carrots, cut into 1/4-inch slices |
6 garlic cloves, minced |
3 cans (14-1/2 ounces each) reduced-sodium beef broth |
1 can (28 ounces) crushed tomatoes |
1 medium red potato, diced |
1-1/2 teaspoons dried thyme |
1-1/2 teaspoons coarsely ground pepper |
salad croutons, optional |
Directions:
1. In a large saucepan, bring water and lentils to a boil. Reduce heat; cover and simmer for 18-22 minutes or until lentils are tender. Drain.
2. In a Dutch oven, cook the sausage, onions, celery and carrots over medium heat until meat is no longer pink and vegetables are tender; drain. Add garlic; cook 2 minutes longer.
3. Stir in the broth, tomatoes, potato, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until potato is tender. Stir in lentils; heat through. Serve with croutons if desired. Yield: 10 servings (3-1/2 quarts).
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