Lentil and Sausage Soup

Ingredients and Weight:

• 1 pound dried lentils, picked over and rinsed
• 1/2 pound mild Italian sausage, casings removed
• 1/2 pound spicy Italian sausage, casings removed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 8 cups chicken broth
• 1 cup chopped fresh parsley
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large pot or Dutch oven, brown the Italian sausage over medium heat, breaking it up with a spoon. Remove from the pot and set aside.
2. Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the lentils, bay leaf, thyme, oregano, and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
4. Return the sausage to the pot and stir to combine. Season with salt and pepper to taste.
5. Continue to simmer for 15 minutes, or until the soup has thickened.
6. Stir in the parsley and serve immediately.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 300
• Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 30mg
• Sodium: 600mg
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 20g

Dish Characteristics:

• Hearty and filling
• Flavorful and aromatic
• Perfect for a cold day
• Versatile and can be customized to taste

User Comments:

• "This soup is delicious and so easy to make. I love that it's packed with vegetables and protein."
• "I've made this soup several times and it's always a hit with my family. It's perfect for a quick and easy meal."
• "I made this soup with a combination of mild and spicy sausage, and it had the perfect amount of heat."
• "I added a bit of tomato paste to the soup for extra flavor. It turned out great!"
• "This soup is so hearty and filling. It's the perfect comfort food."

Special Precautions and Tips:

• Be sure to pick over the lentils and remove any stones or debris before cooking.
• If you don't have Italian sausage, you can use ground beef or pork instead.
• You can adjust the amount of broth in the soup to your desired consistency.
• If you want a thicker soup, you can puree a portion of the lentils with an immersion blender.
• To make the soup ahead of time, let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat before serving.