Sausage Lentil Soup

Theres something about this soup I just love. Its comfort in a bowl. The ingredients are so darn simple, almost as if the finished product is more than a sum of its part. I love when that happens. If you want to stretch your efforts farther, add another cup of lentils and another quart of broth, it’ll be less sausage-y but just as delicious. And more frugal!

Sausage Lentil Soup

1 1/2 lbs sausages/sausage meat of your choice. I used Venison Sicilian sausages. Something like italian, bratwurst, mild chorizo, rosemary, something herby, would work.

2 c chopped carrots

1 c chopped celery

2 c chopped onion

8-10 garlic cloves

1 tbsp thyme

1 tsp tumeric

2 c green lentils

3 qts broth

salt to taste

Take the skins of the sausage and saute in a large pot on medium. When mostly cooked, add carrots, celery, onions and garlic. Saute for 5-10 minutes, then add remaining ingredients. Bring to a boil, then turn down to a simmer and cook for an hour. Taste for seasoning, and serve! When it’s been chilled, it’ll thicken up more and you might need to thin it with water to get it to your desired consistency.

 

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