sausage and lentil soup

1 1/2 lb spicy sausage
2 carrots
3 stalks celery
1 leek
1 cup dry green lentils
2 tablespoons chicken base (alternatively, use stock instead of water or boullion cubes)
2 bay leaves, broken in half

Brown the sausage in a large stockpot. Wash the carrots, celery and leek. Peel the carrots and cut all vegetables up to 1/8″ size. Only use the green part of the leek (reserve the white part for making stock if desired). When sausage is brown, add the vegetables and saute about 5 to 10 minutes. In the meantime, sort and rinse the lentils.

When vegetables are soft and fragrant, Add 8 cups of water and bring to a boil. Stir in the lentils, chicken base, and bay leaves; cover and reduce to simmer for 35 minutes.

Serve with french bread and butter. Makes 8 servings.

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