Monday, December 21, 2009

Lentil and Sausage soup

My friend Nancy made a soup similar to this one night when she had us over for dinner. I tracked down a similar recipe on allrecipes that I make frequently and LOVE. This is Madeline's all-time favorite soup that I make. It makes a huge pot, so I usually freeze it in quart size ziploc bags for a few quick and easy dinners. Serve with yummy bread.

(The recipe calls for pasta at the end...I've never added the pasta.)


  • 1/2 pound sweet Italian sausage (I always use spicy Italian)
  • 1 large onion, chopped
  • 1 stalk celery, finely chopped
  • 1 tablespoon chopped garlic
  • 1 (16 ounce) package dry lentils, rinsed
  • 1 cup shredded carrot
  • 8 cups water
  • 2 (14.5 ounce) cans chicken broth
  • 1 (28 ounce) can diced tomatoes
  • 1 tablespoon garlic powder
  • 1 tablespoon chopped fresh parsley
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 tablespoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 pound ditalini pasta (optional)


  1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
  2. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

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