Spicy Sausage And Lentil Soup
Servings: 6
Total Time: 1 hour
Ingredients
1 lb spicy Italian sausage links
1 large bell pepper, stemmed, seeded, and chopped
1 yellow onion, peeled and chopped
1 rib celery, chopped
1 clove garlic, peeled and minced
1 TBSP dried parsley
1 tsp dried basil
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp pepper
6 cups chicken broth
2 cups dry lentils
Directions
1. Slice the sausage links into coin shapes (if necessary put the sausage links in the freezer for about 20 minutes before slicing to make them easier to cut into discs).
2. Rinse and drain the dry lentils.
3. In a large dutch oven over medium-high heat cook the sausages until browned on all sides, about 5 minutes.
4. Add the bell pepper, onion, celery, garlic, parsley, basil, red pepper flakes, salt and pepper and cook, stirring occasionally, about 5 minutes or until veggies begin to soften and garlic is fragrant.
5. Stir in the chicken broth and lentils and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until lentils are tender, about 35 to 40 minutes.
6. Serve.
2. Rinse and drain the dry lentils.
3. In a large dutch oven over medium-high heat cook the sausages until browned on all sides, about 5 minutes.
4. Add the bell pepper, onion, celery, garlic, parsley, basil, red pepper flakes, salt and pepper and cook, stirring occasionally, about 5 minutes or until veggies begin to soften and garlic is fragrant.
5. Stir in the chicken broth and lentils and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until lentils are tender, about 35 to 40 minutes.
6. Serve.
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