Lentil Soup Recipe with Parmesan and Smoked Sausage

• Meat

  • 1 lb Sausage, Smoked

• Produce

  • 2 tsp Basil, dried
  • 1 Bay leaf
  • 4 Carrots
  • 2 Celery stalks
  • 4 Garlic cloves
  • 1/4 Lemon, Juice of
  • 2 cups Lentils, dried
  • 2 tsp Oregano, dried
  • 1 Sweet onion
  • 1 28-ounce can Tomatoes

• Canned Goods

  • 6 cups Chicken stock or broth, reduced-sodium

• Baking & Spices

  • 1 pinch Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Other

  • 1 cup Freshly grated parmagiano-reggiano (parmesan

Found on thewickednoodle.com

Description

Ingredients

• 1 pound smoked sausage, cut into bite-sized pieces
• 1 tablespoon extra-virgin olive oil
• 1 sweet onion, chopped
• 4 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 pinch crushed red pepper flakes
• 1 bay leaf
• 4 garlic cloves, minced
• 2 cups dried lentils
• 1 28-ounce can crushed tomatoes
• 6 cups reduced-sodium chicken stock or broth
• 1 cup freshly grated parmagiano-reggiano (parmesan)
• juice of 1/4 lemon (or to taste)

Directions

• Heat a large dutch oven over medium-high heat. Add sausage and cook, stirring occasionally, until nicely browned. Remove sausage with a slotted spoon and set aside.
• Reduce heat to medium and add the olive oil, onions, celery and carrots to drippings in pan. Cook, stirring occasionally, until onions are soft, about five minutes. Sprinkle in basil, oregano and red pepper flakes, cook one minute. Add garlic, cook one more minute.
• Add lentils, crushed tomatoes, chicken stock and bay leaf, stirring well to combine. Bring to a boil then reduce heat and simmer until lentils are soft, at least another hour.
• When lentils are soft and soup is ready to be served, season to taste with salt and pepper. Stir in parmesan and reserved sausage along with a squeeze of the lemon to brighten up the flavor (to taste). Serve with extra grated parmesan on the side along with a crusty bread.