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Red Lentil Sausage Soup is a hearty soup that you can make early in the week and enjoy for several days. Make sure that you have plenty of crusty bread on hand!
- 1 Pound Italian Sausage (Casings Removed)
- 1 Cup Chopped Onion
- 3 Garlic Cloves (Chopped)
- 1 Carrot (Finely Chopped)
- 1 Potato (Finely Chopped)
- 5 Cups Chicken Stock
- 2 Cups Dried Red Lentils (Rinsed)
- 4 Cups Whole Peeled Tomatoes (Drained)
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- Cook sausage in Dutch oven over a medium-high heat 5 minutes until sausage crumbles and begins to brown. Add onions and garlic and cook 4 minutes until onions soften and sausage is browned all over
- Add chicken stock. Stir and scrape any browned bits fro bottom of Dutch oven. Add lentils, tomatoes, carrots, potatoes, kosher salt, and pepper. Bring to boil. Reduce heat to a medium-low and simmer 25 minutes until lentils have softened.
- Remove fro heat and ladle into bowls.
- Serve warm.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 34 Minutes Total Time: 54 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
