Beth got me in the mood for soup. So here are my favorites!!Lentil & Sausage Soup
1/2 pound sweet Italian sausage (I use spicy)
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 oz) pkg dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 oz) cans chicken broth
1 (28 oz) can diced tomatoes
1 tbsp garlic powder
1 tbsp chopped fresh parsley
2 bay leaves
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1 tbsp salt (or to taste)
1/2 tsp black pepper
1/2 lb ditalini pasta (optional)
Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil then reduce heat. Cover and simmer for 2 1/2 to 3 hours, or until lentils are tender.
Stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.
Top with freshly shredded mozzarella cheese. Serve!
This soup is fantastic! It is almost exactly like Carabba's lentil & sausage soup.