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.

Comments

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