Ingredients
- 1 pound bulk Italian sausage
- 1 large yellow onion (chopped)
- 1 celery stalk (chopped small)
- 1 large carrot (chopped small)
- 2 to 3 garlic cloves, minced
- 7 cups chicken stock
- 2 cans (15 ounce) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Crushed red pepper flakes (pinch, or more to your liking)
- 1 tablespoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons dried parsley
- 1 cups dry lentils
How to Make
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Step 1: Brown sausage in 4 quart saucepan, crumbling. Drain excess grease and leave about 2 Tablespoons of grease. Or add that much if it's lean.
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Step 2: Add onions, celery, carrots, and garlic. Cook for about 10 minutes, stirring occasionally.
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Step 3: Add the rest of the ingredients and bring to a boil. Reduce heat to low and simmer about 1 1/2 hours. Add more hot water as it cooks if you like it "soupier", rather than thicker. Taste lentils for doneness to your liking. Serve with some crusty Italian bread or garlic toast. YUM!
We hope you enjoy this recipe!
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