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Sausage and Lentil Soup

Created by Chef shapeweaver on April 12, 2013

1 large carrot
2 celery stalks
1 large yellow onion
2 garlic cloves
1 to 2 tablespoons oil (olive oil)
1 pound Italian Sausage (spicy, I used mild)
8 cups chicken broth
1 can (28 ounce) diced tomatoes (I used 2 14.5 ounce cans of diced tomatoes,1 was basil,garlic, and oregano & the other was green peppers & onion)

Step 1: Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.
Step 2: Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
Step 3: Pour 8 cups for chicken broth, add the vegetables back into the pot.
Step 4: Add tomatoes and lentils.
Step 5: Add remaining ingredients.
Step 6: Simmer until the lentils are tender, 30-45 minutes.
Step 7: Remove 1/3 of the soup and puree. then return it to the pot.
Step 8: Correct the seasonings and remove bay leaf.