Sausage and Lentil Soup
- 1 pound green lentils
- 3 tablespoons olive oil
- 1 lb ground Italian sausage (You can also use ground Italian turkey sausage)
- 1 cup diced onion (about 1 large)
- 1 ½ cups diced celery (about 4 stalks)
- 1 ½ cups diced carrots (about 3-2 large)
- 1 ½ cup diced zucchini (about 1 small)
- 1 tablespoon minced garlic (2 large cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- grated Parmesan
- fresh parsley
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1 1/2 cups diced carrots (3)
- Basil, dried (1 teaspoon)
- Celery (1 1/2 cups)
- Garlic (1 tablespoon)
- Green lentils (1 pound)
- Onion (1 cup)
- Oregano, dried (1 teaspoon)
- Parsley, fresh (1)
- Thyme, dried (1 teaspoon)
- Tomatoes (2 (14 1/2 ounce) cans)
- Zucchini (1 1/2 cup)
- Meat
Italian sausage, ground (1 lb)
- Canned Goods
- Chicken broth (6 cups)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Kosher salt (2 teaspoons)
- Olive oil (3 tablespoons)
- Red pepper flakes (1/2 teaspoon)
- Dairy
- Parmesan, grated (1)
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published November 9, 2011 (1 year ago).
87 people saved this recipe.
