Monday, December 28, 2009

Italian Sausage and Lentil Soup

1 lb. of hot Italian sausage
1 tablespoon of olive oil
2 cups of lentils
1 red onion
2 cloves of garlic
1 celery rib (finely diced)
2 carrots (finely diced)
1 28 ounce can of diced tomatoes
2 medium zucchini
1 cup of red wine
12 cups of beef broth
2 bay leaves
salt and pepper to taste
Heat olive oil in a large pot. Add sausage and brown in the oil. Once the meat is cooked through, add the diced onion, garlic, celery and carrots. Cook the veggies until they are softened. Add the lentils, the broth, and the bay leaves and bring to a boil. Once boiling, cut the heat back and simmer covered for an hour.

After an hour, add the chopped zucchini and cook covered for another 30 minutes. Afterwards, add the wine and the tomatoes. Simmer uncovered for another half an hour. Salt and pepper generously to taste. Serves 6+.

Perfect for a cold, windy night like tonight! It is also great for leftovers and can easily be frozen.


  1. Yum. I'm gonna try this but with hot italian chicken sausage. I'm telling you - it's just as good as the pork stuff and a lot less fat and calories.

  2. And it's just as delicious as it looks!!!

  3. I had a soup night Monday, too! Perfect weather for it. I made potato soup, though.


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