Saturday, January 02, 2010

Recipe for Lentil Soup with Spicy Italian Sausage from

This recipe:
Lentil Soup with Spicy Italian Sausage
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Lentil Soup with Spicy Italian Sausage
2 tablespoons olive oil
1 pound fully cooked hot Italian sausage, cut into 1/2-inch cubes
1 large onion, chopped (about 3 cups)
2 large carrots, peeled, chopped (about 1 3/4 cups)
2 large parsnips, peeled, chopped (about 1 3/4 cups)
2 large celery stalks, chopped about 1 cup
21/2 teaspoons dried Italian seasoning blend
1 pound brown lentils (about 2 1/3 cups)
3 quarts (or more) low-salt chicken broth
1 5-ounce package baby spinach leaves

Heat oil in large pot over medium-high
heat. Add sausage and cook until browned,
stirring occasionally, about 5 minutes.
Using slotted spoon, transfer sausage to
bowl. Add onion, carrots, parsnips, celery,
and Italian seasoning blend to drippings
in pot; cook until onion is translucent and
vegetables begin to soften, stirring often, 7
to 8 minutes. Add lentils; stir to coat. Add
3 quarts broth. Bring to boil; reduce heat to
medium and simmer until lentils are tender,
stirring occasionally and adding more broth
by 1/4 cupfuls if soup is too thick, 20 minutes.

Add sausage to soup and simmer until
vegetables are tender and flavors blend,
10 to 12 minutes. Season to taste with
salt and pepper. Stir in spinach. Cook until
spinach is wilted, about 3 minutes.

Bon Appétit
January 2010
by The Bon Appétit Test Kitchen

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