Lentil Sausage Soup


This is a good one for a Fall day!

1 lb Italian sausage
Carrots, large
2 cups Lentils, dry
1 Onion
2 (14 1/2 ounce) cans Tomatoes (or use up some garden tomatoes, chopped)
1 Zucchini
5 cups Chicken or Beef broth
Salt & Pepper
I added fresh basil, parsley and oregano from my garden.

In a large skillet, brown sausage on medium/high heat, crumbling as you cook.
When sausage is almost done, add the onion, saute.
In a large stock pot, combine all ingredients and bring to boil.
Reduce heat to simmer and cover.
Simmer for about 1 hour or until lentils are tender. If soup is too thick, add water for desired consistency.  (I added a can on V-8 juice.)

You can also add:
Chopped fresh mushrooms, cabbage, small colored peppers, yellow squash
Italian seasoning, more of the vegetables above, and a dash of red pepper gives it a little kick, which I like.

About annlaemmlenlewis

I am member of the Church of Jesus Christ of Latter-day Saints and I am currently serving as a Missionary in the Washington Yakima Mission. Welcome to my personal blog, Ann's Words, and my Mission blog, Our Yakima Mission. If you are interested in family history stories and histories, you can find those posted in Ann's Stories. Thanks for looking in!
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