Down-Home Smoked Sausage and Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Three cheers for this recipe - It's easy, nourishing, and best of all DELICIOUS! Filled with lentils, vegetables and smoked sausage, this is a hearty soup that is the perfect choice when you are short on time - It cooks in under an hour. Reach for your Dutch oven to make this soup tonight; then ladle up a bowlful of tummy-satisfying comfort food. Ingredients:
1 cup dry lentils |
2 tablespoons olive oil |
1 green bell pepper, chopped |
1 cup carrot, chopped |
1 cup celery, chopped |
1/2 cup yellow onion, chopped |
1 medium tomato, diced |
1 teaspoon salt |
1/3 cup dry red wine |
5 cups water |
2 teaspoons beef bouillon granules |
1/4 cup tomato paste |
1 teaspoon garlic powder |
1 teaspoon onion powder |
2 teaspoons fresh sage, snipped |
crushed red pepper flakes, to taste |
10 ounces fully-cooked smoked link sausage, sliced diagonally |
freshly grated parmesan cheese, for serving |
fresh parsley, snipped (garnish) |
Directions:
1. Pick through the lentils and discard any stones; wash and drain.
2. To a large 6-quart Dutch oven heat the olive oil over a medium flame. Once hot, add the bell pepper, carrots, celery, onion, tomato and salt; sweat until the onions are translucent, approximately 5 to 6 minutes. Add the wine and simmer the mixture, until liquid is reduced by half.
3. Add the next seven (7) ingredients; give a good stir. Bring to a boil; reduce heat. Cover and simmer for 30 to 35 minutes, or until the lentils are tender.
4. Stir in the cooked sausage; heat through.
5. Ladle soup into warmed soup bowls and garnish with parsley. Serve with Parmesan, warm crusty Italian bread and a freshly tossed green salad.
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