Lentil Sausage Soup


Cooking for two is a lot different than cooking for a large family.  The freezer has become one of my best friends.  I can buy large amounts of protein then portion what I don’t need into freezer bags for later use.  This week I did just that; I bought a large package of sausage and made Italian Franks and Beans, and this soup.  Both delicious and perfect for this household of two.

Food 056

Lentil Sausage Soup
1 c lentils
1/2 lb ground italian sweet sausage
2 carrots, diced
2 celery stalks, diced
1 onion, diced
2 garlic cloves, minced
1 tsp rosemary
1/2 tsp thyme
1 bay leaf
1 tbs red wine vinegar
14.5 oz canned diced tomatoes
4 c chicken broth

In a medium bowl cover lentils with hot warm, let soak and set aside.  In a large soup pot heat olive oil over medium high heat.  Add sausage, cook until browned.  Add carrot, celery, onion, garlic, rosemary, thyme and bay leaf; cook for 5 – 8 minutes.  Add red wine vinegar to deglaze the pan, then add lentils, diced tomatoes and, chicken broth.  Cover soup pot and cook for 45 minutes or until lentils are cooked through and tender.


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