I had this soup recently at an Italian restaurant and loved it! I was thrilled to find this recipe and to be able to adapt it for our taste.
Prep Time: 15 minutes
Cook time: 3 hours
Ready in: 3 hours 15 minutes
Yields: 10 servings
Cost: approx. $4.75 (without pasta)
1/2 pound sweet Italian sausage ($1.75)
1 large onion, chopped ($.50)
1 stalk celery, chopped finely ($.10)
1 Tablespoon garlic chopped
16 ounces red lentils rinsed ($1.50)
1 carrot shredded ($.10)
14 cups water
4 Tablespoon chicken soup stock base ($.25)
1 small can diced tomatoes ($.50)
1 Tablespoon garlic powder
2 Bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 tablespoon salt
1/2 teaspoon black pepper
1. Brown sausage in large pot. Add onion, celery and garlic. Saute. Stir in lentils, carrot, water, soup base, and tomatoes. Add all other seasonings. Bring to boil and reduce heat. Cover and summer for 2 /12 to 3 hours.
2. Add 1/2 pound of pasta if desired and cook 15-20 minutes longer.
This could be cooled and frozen in a zip lock. Unthaw at room temperature and reheat.
The results are in...
5 thumbs up. 3 neither up or down. 1 thumb down.