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Italian Lentil Soup

Adapted from a recipe by Cindy and Gabriele Dellanave


This recipe came from a Community Education cooking class taught by the Dellanaves. Because I use ground turkey sausage, I don't use any added salt in this recipe. My kids love this hearty soup. 
Ingredients
6 - 8 cloves garlic (finely diced)
½ onion (finely diced)
1 celery stalk (finely diced)
1 small carrot (finely diced)
4 Tbsp olive oil
Ground black pepper (to taste)
1 15-oz. can of low-sodium diced tomatoes
Low-sodium beef or chicken broth (about four 14-oz. cans)
1 package lentils
1 lb. Italian pork or turkey sausage
Cayenne pepper (optional)

Sort and rinse lentils. Then, let drain.

In a large pot, heat olive oil over medium heat. Add celery, carrot, garlic, onion, and pepper. Sauté for a few minutes.

Puree the tomatoes, and add to the sauté mixture. Cook for about 10 minutes.


Add lentils and let cook for a few minutes. Add broth, and boil for about 30 minutes or until the lentils are cooked (soft).

Meanwhile, cook the Italian sausage in a separate pan over medium heat and drain. Add the Italian sausage to the soup, and stir well. 

Spoon into bowls. Optionally, top each serving with a teaspoon of olive oil and a pinch of cayenne pepper. Serve with crunchy bread.



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