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olive oil, extra virgin
bulk italian sausage, mild or hot-your preference (or smoked ham)
diced tomatoes (optional)
beef or chicken broth (i like beef)
In a medium saucepan, heat oil. Stir in onion, celery and garlic until tender.
In a separate pan, brown sausage, breaking it up as it cooks. Drain. (If you can't find bulk, buy the links and cut off the casing. Then break apart in the frying pan.)
Add lentils and remaining ingredients, including sausage. Bring to a boil.
Reduce heat, cover and simmer until lentils are tender and soup gets thick, about 1 1/2 hours. Stir occasionally to check tenderness of lentils and thickness of broth.
Add more hot water or broth (chicken or beef) if necessary. Serves 4-6
Last Updated: Sat, Jun 4, 2016