Lentil and Turkey Sausage Soup

Chef Larz in Pennsboro, WV's Note:

This is an adaptation of 2 or 3 other similar soups but is my favorite obviously. Not at all difficult to make and goes very well with low fat cornbread.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 12

Yield: 12.0 cups

• 1 lb Italian turkey sausage (You can also use pork Italian sausage)
• 1 medium onion , chopped
• 1 stalk celery , chopped
• 2 large carrots , chopped
• 1 small zucchini , chopped
• 7 cups chicken broth
• 2 (14 ½ ounce) cans diced tomatoes , undrained
• ½ teaspoon instant minced garlic
• 1 teaspoon salt
• 2 cups dry lentils
• ¾ teaspoon black pepper
• ½ teaspoon red pepper flakes
• ½ teaspoon basil
• ½ teaspoon oregano
• ½ teaspoon thyme
• ½ teaspoon parsley

Directions:

1. Brown sausage; drain off fat.
2. In a large pot combine all ingredients bring to boil.
3. Reduce heat, cover and simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency.
4. Sprinkle with Parmesan cheese and serve.

Reviews

[Chef #551294]

Not so good... Lentils left an after taste and I couldn't figure out how to fix it.