Lentil & Sausage Soup

Monica J. Pileggi, November 2004

I searched the internet to see if I could find the recipe to Carrabba's lentil soup. I made an easier version and used what I had on hand.

2 Italian hot sausage links (I used Italian style hot turkey sausage)

1 19-oz can Progresso Lentil Soup

1 Small tomato, diced, seeded

3 baby carrotts, diced

1 large clove of garlic, minced

About 1/4 of a small onion, diced

1 C. chicken broth

Dash red pepper flakes.

Thyme, Basil, Oregano, Parsley; Salt and Pepper to taste

In a pan, cook the sausage until brown, breaking up into large pieces.  In a large pot, add the lentil soup, cooked sausage, and remaining ingredients.  Adjust as necessary.  The soup at Carrabba's has a nice kick, so use as much red pepper flakes as you like.

To serve: Top with grated parmesan cheese.  Serves 4.

This is the recipe I found on the internet, which I adapted:

Lentil & Sausage Soup

1 lb Italian sausage (I use Italian style hot turkey sausage)

8 slices turkey bacon

1 large onion, chopped

2 stalks celery, chopped

2 large carrots, chopped

2 cloves garlic, minced

8 cups chicken broth

2 cups water

2 (14 1/2 ounce) cans diced tomatoes, undrained

1 Teaspoon salt

2 cups dry lentils, rinsed

Black pepper

Pinch red pepper flakes

Basil, oregano, parsley, thyme to taste

In a large pot, add the chicken broth, water and lentils. Simmer for about an hour.

Brown sausage and bacon, in a large pan, until just cooked. Remove to a platter lined with a paper towel to remove excess fat. In the same pan, sauté the onion, celery, carrots and garlic. Add the meats and vegetables to the pot of lentils, as well as the tomatoes, salt, pepper, red pepper flakes, and herbs.

Reduce heat, cover. Simmer for about 1 hour or until lentils are tender. Add water, if necessary. Sprinkle with parmesan cheese, serve. Serve with crusty bread!

Note: I added another 1.5 cups of water to the soup.