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 Ann Laemmlen Lewis

Thank you for visiting! I hope you enjoy the things shared here.
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