Red Lentil Sausage Soup is a hearty soup that you can make early in the week and enjoy for several days. Make sure that you have plenty of crusty bread on hand!
1 Pound Italian Sausage (Casings Removed)
1 Cup Chopped Onion
3 Garlic Cloves (Chopped)
1 Carrot (Finely Chopped)
1 Potato (Finely Chopped)
5 Cups Chicken Stock
2 Cups Dried Red Lentils (Rinsed)
4 Cups Whole Peeled Tomatoes (Drained)
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Cook sausage in Dutch oven over a medium-high heat 5 minutes until sausage crumbles and begins to brown. Add onions and garlic and cook 4 minutes until onions soften and sausage is browned all over.
Add chicken stock. Stir and scrape any browned bits fro bottom of Dutch oven. Add lentils, tomatoes, carrots, potatoes, kosher salt, and pepper. Bring to boil. Reduce heat to a medium-low and simmer 25 minutes until lentils have softened.
Remove fro heat and ladle into bowls.
Prep Time: 20 Minutes
Cook Time: 34 Minutes
Total Time: 54 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved