The original recipe for this soup (which I must make at least twice a month in the winter!) was inspired by grandmother’s rich and hearty lentil soup. I’ve spiced things up a bit with Wheaton Meat Company’s hot sausage!

1 ½ lbs hot Italian sausage (casings removed )*
Extra Virgin Olive Oil
5 carrots, peeled & diced
5 celery stalks, diced
1 large sweet onion, diced
3 cloves garlic, minced
48 ounces chicken stock*
16 oz bag of green lentils, picked through & rinsed*
28 oz San Marzano chopped tomatoes
Salt & Pepper to taste
½ cup parsley, finely chopped
Parmesan Cheese for serving

Notes:
Ingredients I prefer to use in this soup:
Wheaton Meat Company – Hot Sausage
San Marzano brand tomatoes can be found at Whole Foods
Kitchen Basics Organic Chicken Stock
Trader Joe’s Small Green Lentils

Coat the bottom of a large heavy dutch oven ( I like to use Le Creuset ) with extra virgin olive oil. Over medium high heat , brown sausage and remove to a serving plate.

In the same pan, add additional extra virgin olive oil to coat and over medium heat cook carrots, celery and onion until translucent ( about 5-7 minutes). Reduce heat and add the minced garlic.

Add back the sausage, chopped tomatoes, chicken stock and bring to a simmer. Cook for approximately 60 minutes uncovered, or until soup is thickened and lentils are soft. Occasionally stir to prevent sticking – you may need to add water if the soup is getting too thick.

Adjust seasoning by adding salt and pepper. Five minutes before stirring add in the parsley and stir.

Serve with grated parmesan cheese. Excellent paired with Tri-colore salad and crusty French bread.