Lentil & Sausage Soup
- 1.5 T. olive oil
- half lb lentils
- 1 medium onion
- 2 carrots
- 2-3 stalks celery
- 3 cloves garlic
- 2 links Bradley’s sausage, skins removed
- 3 cups vegetable broth
- 14.5 oz roasted or diced tomatoes
- 1 diced zucchini
- 1 t. salt
- 1/2 t. pepper
- dash red pepper flakes
- half t .basil, oregano & thyme
- 1 t. cumin
- fresh parsley
STEP 1
Soak lentils for an hour or more
STEP 2
Remove skin from sausage, then cook sliced sausage until no longer pink.
STEP 3
Heat olive oil in a large pot, then add diced veggies and sauté until softened. Stir in garlic and seasonings.
STEP 4
Add broth and tomatoes, lentils, and simmer an hour or so. Add water as needed.