1 pound green lentils
3 tablespoons olive oil
1 lb ground Italian sausage (You can also use ground Italian turkey sausage)
1 cup diced onion (about 1 large)
1 ½ cups diced celery (about 4 stalks)
1 ½ cups diced carrots (about 3-2 large)
1 ½ cup diced zucchini (about 1 small)
1 tablespoon minced garlic (2 large cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
6 cups chicken broth
2 (14 1/2 ounce) cans diced tomatoes, undrained
grated Parmesan
fresh parsley
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In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
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In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through.
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Add in the onions, celery, carrots, zucchini, garlic, herbs and spices, cook for about 15 minutes, stirring often.
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Add the chicken stock, canned tomatoes, and drained lentils, cover, and bring to a boil.
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Reduce the heat to low and simmer uncovered for 1 ½ hours, or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup. We tend to prefer ours a little on the thick side, so I add in about 3 cups half way through the cook time.
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Check the seasonings – add more salt and pepper to taste. Serve sprinkled with grated Parmesan and fresh parsley.