I grew up enjoying House Lentil Soup. My Dad would make the soup, and my mom would stand close by telling him to go easy on the meat and spice. All I remember is that it was always delicious. I have made a few tweaks to the recipe, and I am quite sure everyone would approve. It has the perfect combination of lentils, vegetables, and sausage. This soup is ideal for chilly fall and winter nights. Give it a try, and it just may become your House Lentil Soup, too.
Ingredients for House Lentil Soup:
serves 6-8
2 cups lentils, rinsed and drained
*1 pound Italian sausage, removed from casings
8 cups chicken broth, lower sodium
2 cups of water
1 14.5 ounces can diced tomatoes
1 1/2 cups sliced carrots, about 2-3 carrots
1 1/2 cups sliced celery, about 2-3 stalks
1 cup diced onion, 1 medium onion
1 large clove garlic, minced
1 teaspoon olive oil
1/8 teaspoon crushed red pepper, optional
2 bay leaves
3/4 teaspoon oregano
1/4 teaspoon sage
Time-Saving Tip: Prepare the vegetables earlier in the day. The soup will keep refrigerated for a few days and even longer in the freezer.
* I use half sweet sausage and half hot sausage. Feel free to do the same or all sweet or all hot.
Let's see what we need.
Now we can make the soup.
Prepare the vegetables so, they are ready when you are to cook.
Heat the oil over medium heat. Add the sausage. Cook while breaking up the meat for about 2-3 minutes. Cook until you no longer see pink but do not brown the sausage.
Once the meat is no longer pink, add the onions. Cook for a few minutes while stirring. Then stir in the garlic and cook until fragrant. Then add the oregano, sage, and if using the red pepper — Cook for about 30 seconds to a minute.
Stir in the lentils, chicken broth, water, and tomatoes.
Add the bay leaves and stir again. Bring to a boil and then quickly reduces to a simmer and cover. Cook for about 15-20 minutes until lentils are just starting to soften. Then add the carrots and the celery. Continue cooking for 30 -40 minutes or until lentils and vegetables are tender.
It's ready! This soup is delicious and makes great leftovers. I especially like keeping a few containers tucked away in the freezer for lunch.
Enjoy!
House Lentil Soup:
Soup
2 cups lentils, rinsed and drained
*1 pound Italian sausage, removed from casings
8 cups chicken broth, lower sodium
2 cups of water
1 14.5 ounces can diced tomatoes
1 1/2 cups sliced carrots, about 2-3 carrots
1 1/2 cups sliced celery, about 2-3 stalks
1 cup diced onion, 1 medium onion
1 large clove garlic, minced
1 teaspoon olive oil
1/8 teaspoon crushed red pepper, optional
2 bay leaves
3/4 teaspoon oregano
1/4 teaspoon sage
* I use half sweet sausage and half hot sausage. Feel free to do the same or all sweet or all hot.
Prepare the vegetables so, they are ready when you are to cook.
Heat the oil over medium heat. Add the sausage. Cook while breaking up the meat for about 2-3 minutes. Cook until you no longer see pink but do not brown the sausage.
Once the meat is no longer pink, add the onions. Cook for a few minutes while stirring. Then stir in the garlic and cook until fragrant. Then add the oregano, sage, and if using the red pepper — Cook for about 30 seconds to a minute.
Stir in the lentils, chicken broth, water, and tomatoes.
Add the bay leaves and stir again. Bring to a boil and then quickly reduces to a simmer and cover. Cook for about 15-20 minutes until lentils are just starting to soften. Then add the carrots and the celery. Continue cooking for 30 -40 minutes or until lentils and vegetables are tender.
Time-Saving Tip: Prepare the vegetables earlier in the day. The soup will keep refrigerated for a few days and even longer in the freezer.