Sausage and Lentil Soup

This is another great soup recipe. It's quick, easy, and my picky eater loves it. It also happens to be another good one for using WIC beans (well lentils, but you know what I mean).

Sausage and Lentil Soup



Ingredients:

1 tbs olive oil

1/2 lb sausage (I use mild Italian sausages. I remove the casing and crumble it in)

1/2 onion, chopped

1 stalk celery, chopped

1 large carrot, chopped

2-4 cloves garlic, minced

1/2 tbs oregano

1/2 tbs marjoram

1/2 tbs paprika

1/2 tbs basil

1 tsp sage

1/2 tsp rosemary

cayenne to taste (optional, I used just a dash)

1-2 bay leaves

3/4c lentils, washed and picked over

4 1/2c chicken, beef or vegetable stock (to make your own, refer to my Homemade stock recipe)

Salt

Pepper

Directions:

• Place olive oil in a large deep pot or dutch oven and heat over medium high
• Add sausage and brown, breaking up large pieces. Sprinkle with salt and pepper.
• Stir in the onion and saute until soft, approx 1-2 minutes
• Add carrot and celery, saute until brightly colored, approx 2 minutes
• Add garlic, spices, and bay leaves, cook while stirring about 1 minute
• Measure in the lentils, stirring once or twice to coat. Pour in stock
• Bring to a boil then turn the heat down to low and simmer 30 minutes
• Taste and adjust seasoning. Add more stock if the soup is too thick
• Dish up and enjoy

During the cooking process, before it has cooked for 30 minutes

The delicious final product