Sausage and Lentil Soup
- Ready In:
- 3hrs
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 2 cups lentils, rinsed and picked over
- 7 cups water
- 1 1⁄2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 bay leaf
- 2 pinches herbes de provence
- 1 lb sausage meat
- 1 lb hot Italian sausage
- 1 (28 ounce) can plum tomatoes, drained and chopped
- 1 cup sliced celery
- 1 cup sliced carrot
- 1 cup sliced onion
- 1⁄2 cup dry pasta, cut into bits
- 1 (2 5/8 ounce) package knorr oxtail soup mix
directions
- In a kettle cover lentils with water and add seasonings. Bring the water to a boil over medium heat, skimming the froth as it rises, and simmer, covered, for about 40 minutes.
- Meanwhile, in a large skillet, crumble and brown sausage meat over medium-high heat. Transfer to the kettle with a slotted spoon and drain excess fat. Prick Italian sausages with a fork and brown in the same skillet over medium-high heat. Transfer to a cutting board and cut into 1/4-inch sections. Add to kettle.
- Add remaining ingredients to kettle. Bring soup to a boil over medium heat and simmer for 1 hour.
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RECIPE SUBMITTED BY
Mariah
Swannanoa, North Carolina
I have to cook every night for a top-rated chef. And children. And I work full-time. Always looking for recipes that are easy, healthy, and can impress.