Ingredients
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2 stalks celery
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1 large onion
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2 garlic cloves
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1 tablespoon olive oil
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8 cups chicken broth
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1 (28 ounce) can diced tomatoes
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1 teaspoon salt
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3/4 teaspoon black pepper
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1/2 teaspoon crushed red pepper flakes
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1/2 teaspoon oregano
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1/2 teaspoon thyme
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1/2 teaspoon fennel seed
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1 bay leaf
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1 large carrot
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1 lb hot Italian sausage
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2 cups dried lentils
Instructions
- Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.
- Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
- Pour 8 cups for chicken broth, the vegetables back into the pot.
- Add tomatoes and lentils.
- Add remaining ingredients.
- Simmer until the lentils are tender, 30-45 minutes.
- Remove 1/3 of the soup and puree. then return it to the pot.
- Correct the seasonings and remove bay leaf.