Difficulty: Moderately Easy
Instructions
Things You'll Need:
- 1 lb. Italian sausage
- 1 large onion, chopped (about 1 1/4 cups)
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 16 oz. package dried lentils, sorted and rinsed
- 1 1/2 cups sliced or diced carrots
- 5 cups water
- 7 cups chicken broth
- 28 oz. can crushed tomatoes
- 1 1/2 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. parsley flakes
- 1/2 tsp. dried oregano
- 1/2 tsp. black pepper
- 1/4 tsp. dried basil
- 1/4 tsp. dried thyme
- 1/2 to 3/4 tsp. red pepper flakes (adjust according to your preferences)
- large stockpot with lid
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Step 1
In a large pot, brown the sausage until no longer pink. If using Italian sausage links (as opposed to ground Italian sausage), remove and discard the casings first. Use a spoon to break up the sausage in the pot while browning. Once cooked, drain the sausage and return to the pot.
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Step 2
Add the onion, celery, and minced garlic to the sausage in the pot. Saute until the vegetables are crisp-tender.
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Step 3
Stir in lentils, carrots, water, chicken broth, and tomatoes. Season with salt, garlic powder, parlsey, oregano, black pepper, basil, thyme, and red pepper.
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Step 4
Bring pot to a boil then reduce heat to low. Cover and simmer for 1 1/2 hours, or until lentils are tender. Stir occasionally to prevent sticking.
