Green Lentil Soup With Sausages and Red Peppers

Name: Green Lentil Soup With Sausages and Red Peppers
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 3 carrots, peeled and finely chopped; 2 celery ribs, finely chopped; 1 small red bell pepper, seeded and finely diced; 2 garlic cloves, minced; 1 1/2 cups green lentils, rinsed and picked over; 8 cups vegetable broth (or chicken broth); 4 tablespoons finely chopped fresh parsley; salt; fresh ground black pepper; 2 tablespoons dry sherry; 1/2 lb very thinly sliced cooked chicken sausage or 1/2 lb spicy turkey sausage

Submitted by ratherbeswimmin

"In 'Seriously Simple Holidays' by Diane Rossen Worthington"

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Ready In:: 1hr 35mins
Ingredients:: 13
Serves:: 6

ingredients

2 tablespoons olive oil
1 large onion, finely chopped
3 carrots, peeled and finely chopped
2 celery ribs, finely chopped
1 small red bell pepper, seeded and finely diced
2 garlic cloves, minced
1 ¹⁄₂ cups green lentils, rinsed and picked over
8 cups vegetable broth (or chicken broth)
4 tablespoons finely chopped fresh parsley
salt
fresh ground black pepper
2 tablespoons dry sherry
¹⁄₂ lb very thinly sliced cooked chicken sausage or 1/2 lb spicy turkey sausage

directions

In a big soup pot, heat the oil over medium heat.
Saute the onion for about 3 minutes, or until softened.
Add the carrots, celery, and bell pepper and saute for 3-4 minutes, or until slightly softened.
Add in the garlic and saute for 1 minute.
Add in the lentils, 8 cups broth, and 2 T of the parsley and bring to a simmer.
Season with salt and pepper; decrease heat to med-low; cover, and cook, stirring occasionally, for about 40 minutes, or until the lentils are tender.
Test by pushing the lentils with the back of a wooden spoon; if they break up easily, they are cooked.
You may need to add more broth.
With a hand blender, coarsely process the soup, retaining some texture.
If the soup seems too thick, add 1 cup of broth or water.
Add the sherry and sausages, increase heat to med-high, and cook for 3-5 minutes, or until the alcohol has evaporated and the sausages are cooked through.
Taste and adjust the seasonings.
Ladle into soup bowls, garnish with the remaining 2 T parsley, and serve immediately.