Lentil and Sausage Soup

astrolab

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Lentil soup flavored with sausage. Serve with Pecorino Romano cheese sprinkled on top of each serving bowl.

Serving 1/2


Ingredients

230 g sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
8 g chopped garlic
450 g dry lentils, rinsed
140 g shredded carrot
1900 ml water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
8 g garlic powder
4 g chopped fresh parsley
2 bay leaves
0.8 g dried oregano
0.4 g dried thyme
0.2 g dried basil
20 g salt, or to taste
1 g black pepper
230 g ditalini pasta (optional)

Method:

1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and sauté until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
2. Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
 
Are those portions for a single serving ?
 
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