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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Spicy soup based on Carrabba's Sausage and Lentil soup. Ingredients:
1 carrot |
2 stalks of celery |
1 white onion |
2 cloves of garlic |
1lb of hot italian sausage |
8 cups of vegetable broth |
2 (14.5 oz) cans of whole tomatoes |
2 cups of dried lentils |
1 tsp of salt |
3/4 tsp of black pepper |
1/2 tsp of crushed red pepper flakes |
1/2 tsp oregano |
1/2 tsp thyme |
1/2 tsp of fennel seeds |
1 bay leaf |
Directions:
1. In a large saucepan, heat one tablespoon of oil. Add one carrot - diced, two stalks of celery- diced, one large onion- chopped and two cloves of crushed garlic. Saute until tender.
2. Remove vegetables from the pan and and add one pound of hot Italian sausage, removed from the casing, to the pan. Brown the drain off fat.
3. In a large stockpot, place eight cups of chicken broth, the sauteed vegetables and the sausage meat. Open two cans of whole tomatoes, break them up by squeezing them with your hands and add to the soup along with the juice. Add two cups of dried lentils which have been washed according to package directions.
4. Season with one teaspoon of salt, 3/4 teaspoon of black pepper, 1/2 teaspoon of crushed red pepper flakes, 1/2 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon of fennel seeds and one bay leaf.
5. Simmer until the lentils are tender, 45-60 minutes. Remove 1/3 of the soup and puree it using an hand-held blender, then return it to the pot.
6. Correct seasonings and remove bay leaf.
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