When we're healthy, we're happy.
When we're healthy, we're happy.
Lentil Soup
Prep Notes
9 quart Dutch oven or soup pot
Cooking Time
1 hour
Yields
8 servings
Ingredients
2 tablespoons olive oil
1 lb uncured hot Italian sausage or any uncured spicy sausage (optional)
1 large onion, chopped (2 - 3 cups)
2 cups peeled and chopped carrots
2 cups peeled and chopped parsnips
1 cup chopped celery
1 tablespoon dried oregano
1/2 teaspoon ground sage
1/4 teaspoon garlic powder
1 lb green lentils
3 quarts low sodium chicken broth or stock (or both)
1 cup red wine (optional)
Salt
Pepper
Directions
1. Heat oil in Dutch oven.
2. If sausage is uncooked, cook sausage in hot oil until easy to handle. Slice sausage into 1/2-inch discs and cook in oil until brown. Transfer to bowl using a slotted spoon, and set aside.
3. Add onion, carrots, parsnips, and celery to hot oil. Sprinkle oregano, sage, and garlic powder over vegetables, and cook stirring often until the onion is translucent, about 8 minutes.
4. Add the lentils and mix to coat. Add the chicken broth (and optional wine) and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally until lentils are tender, about 20 - 30 minutes.
5. Add optional sausage and simmer about 10 minutes.
6. Season with salt and pepper.