Lentil and Sausage Soup
Lentil and Sausage Soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, lentil and sausage soup. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Lentil and Sausage Soup is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Lentil and Sausage Soup is something which I have loved my entire life. They are nice and they look fantastic.

Get The Relief You Deserve Today Read Customer Reviews & Find Best Sellers. 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.

To begin with this recipe, we must prepare a few ingredients. You can have lentil and sausage soup using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Lentil and Sausage Soup:
  1. Take 16 oz. green lentils
  2. Prepare 1 1/2 lbs Italian sausage
  3. Make ready 1 medium onion, diced
  4. Get 1 fire roasted pepper, diced
  5. Make ready 1 celery stalk, diced
  6. Take 1 carrot, grated
  7. Take 1 zucchini, quartered and sliced
  8. Get 4 Roma tomatos, diced
  9. Get 4 c veal (or chicken) stock
  10. Prepare 2 cloves garlic, pressed
  11. Make ready 2 tsp fennel seeds
  12. Prepare 2 tsp dried red chili, minced
  13. Get 1 tbs dried Italian herbs
  14. Prepare TT salt and pepper
  15. Take 2 tsp olive oil
  16. Get 2-4 c water

Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients except mustard. Add water if necessary, for desired consistency. Sprinkle with Parmesan cheese and serve. Stir in the broth, water, lentils, oregano, cumin and pepper.

Instructions to make Lentil and Sausage Soup:
  1. Heat oil in large pot over medium heat. Add fennel seeds and dried chili flakes and sautee until aromatic, about 30 seconds
  2. Add and brown sausage. Remove from pot and drain, reserving 1 tbsp of drippings
  3. Return reserved drippings to pot with the onion, roasted pepper, celery, and sautee approximately 5 minutes
  4. Add garlic, carrot, and herbs to pot and saute 5 more minutes
  5. Add sausage and remaining ingredients with enough water to fill pot 2 inches from top and bring to a boil
  6. After 30 minutes, place 2 cups of soup in a food processor, pulse until smooth, and return to pot. Reduce until desired consistency

Sprinkle with Parmesan cheese and serve. Stir in the broth, water, lentils, oregano, cumin and pepper. Heat oil in a large saucepan over medium heat. Stir in lentils, onion, cabbage, and garlic; cook until tender. Crumble vegetable cubes over mixture and pour in water.

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