Soups:

Sausage and Vegetable Soup with Lentils

Comment on this recipe

Ingredients

4 tablespoons vegetable oil
1 pound lean pork sausage links
1 cup chopped celery
1 cup chopped onions
1 clove garlic, minced
1 cup thinly sliced carrots
2 cups canned crushed tomatoes
4 cups chicken or beef broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried parsley
1 cup lentils

Instructions

In a large pot, heat 2 tablespoons oil and saute the sausage until evenly browned. Drain off fat. Remove the sausages with a slotted spoon and keep warm. In the same pot, heat the remaining oil and add the celery, onions, garlic and carrots and saute for 10 minutes or until the onions are translucent. Add the tomatoes, chicken broth and herbs. Cut the reserved sausages into 1-inch slices and return to the pot. Bring the soup to a boil. Add the lentils and reduce heat. Simmer, uncovered, for 30 minutes, or until the lentils are tender and the sausages are thoroughly cooked. Serve immediately. Yield: 4-6 servings.

JoAnn Breaux
Port Byron