Spicy Sausage and Lentil Soup

• Gluten free

• Meat

  • 1/3 cup Ham
  • 1/2 lb Italian sausage, hot

• Produce

  • 1 tbsp Basil, fresh
  • 1 Bay leaf
  • 1 Carrot, large
  • 1 stalk Celery
  • 3 cloves Garlic
  • 1 cup Lentils, dry
  • 1/4 tsp Oregano, heaping
  • 1 tbsp Parsley, fresh
  • 1/4 tsp Thyme, heaping
  • 1 Tomato, small
  • 1/2 Yellow onion

• Canned Goods

  • 4 cup Chicken broth, low-sodium

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Paprika
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 1/2 tbsp Olive oil

• Liquids

  • 2 cup Water

Found on lifemadesimplebakes.com

Description

Ingredients

• 1½ tbsp. olive oil
• ½ yellow onion, diced
• 1 large carrot, finely grated
• 1 stalk celery, minced
• 3 cloves garlic, minced
• ½ lb. hot Italian sausage (uncooked)
• ⅓ c. ham, cubed
• 1 small tomato, diced
• 2 c. water
• 4 c. low-sodium chicken broth
• 1 tbsp. apple cider vinegar
• 1 c. dry lentils
• 1 tbsp. fresh basil, minced
• 1 tbsp. fresh parsley, minced
• 1 bay leaf
• ½ tsp. salt
• ½ tsp. ground black pepper
• ¼ tsp. paprika
• ¼ tsp. thyme (heaping)
• ¼ tsp. oregano (heaping)
• ¼ tsp. red pepper flakes

Directions

• In a large stockpot or Dutch oven set over medium-low heat, saute the onion in the olive oil until tender. Add the carrot, celery and garlic, cook for 1-2 more minutes. Add the sausage and brown, braking it into bits as it cooks.
• Add the chopped ham, tomatoes, water, chicken broth, vinegar and bring the soup to a boil. Pour in the lentils along woth the remaining seasonings/spices and reduce heat to a simmer. Cook until the lentils are tender and the liquid reduces, about 40-45 minutes. Remove the bay leaf and serve immediately.