It is 110 degrees here in Tucson, so of course, I am thinking about a nice hot bowl of soup. I’m probably just longing for Fall and Winter when the weather cools down. Soup is a wonderful dinner on a cold night. We don’t get too many of those in Tucson during the summer. This makes about 8, one-cup servings. This is great for Phases 3 and 4.
Lentil and Sausage Soup
Ingredients
- 2 tbsp Extra-Virgin Olive Oil
- 1 medium onion diced
- 1 can diced tomato
- 2 cups chopped vegetables bell peppers, carrots, squash
- 1 clove garlic minced
- 4 links Italian sausage mild
- 3/4 lb dry lentils
- 32 oz chicken broth
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 2 cups water
Instructions
- Preheat a large pot over medium heat with 2 tbsp olive oil.
- Add diced onions and saute about 2-3 minutes.
- Add vegetables, garlic, and Italian sausage.
- Break up Italian sausage and cook until brown.
- Drain the mixture of fat if there is any.
- Add the lentils to the pot and stir them in.
- Add the chicken broth, seasonings, and water and cover.
- Bing to a boil. Then turn the heat to medium-low and allow the soup to cook for about ½ hour until the lentils are tender.