ElizabethB
Guru
This is one of George's favorites. I did not make it this month but do make it frequently. I did make it early January.
INGREDIENTS
1 1/4 lbs. mild Italian sausage
1 lb. dried Lentils
1 small to medium yellow onion - diced
1 stalk celery - diced
1 large carrot - diced
1 small Zucchini - diced - peel on
6 cups chicken stock/broth
1 28 oz. Cento San Marzano peeled tomatoes
1 TBSP tomato paste
1 TBSP fresh thyme leaves
1 dried bay leaf
sea/kosher salt and fresh ground black pepper
***San Marzano tomatoes make a world of difference in the flavor. Make sure the can is labeled Product of Italy
***Do not add salt and pepper until the soup is done
Grated or shaved Parmesan Reggiano
METHOD
Remove sausage from casing and brown. Break up the meat while browning. Do not drain off the fat - flavor
Rinse and drain the Lentils - no need to soak
Combine all ingredients except for salt, pepper and cheese in a large stock pot - including the drippings from the sausage
***Use your hands to crush the tomatoes before adding to soup. Do use the can liquid.
Bring to a boil uncovered
Reduce heat to a simmer
Cover and simmer for about an hour - until lentils are tender
Add more stock as needed
Use a slotted spoon to to transfer some of the lentils to a bowl. Smash the cooked lentils to a paste.
Return to the pot.
Taste
Salt and pepper to taste
Remove bay leaf
Serve topped with Parmesan
You can also add minced chives or thinly sliced scallions
This is sooooo good. It freezes well.
INGREDIENTS
1 1/4 lbs. mild Italian sausage
1 lb. dried Lentils
1 small to medium yellow onion - diced
1 stalk celery - diced
1 large carrot - diced
1 small Zucchini - diced - peel on
6 cups chicken stock/broth
1 28 oz. Cento San Marzano peeled tomatoes
1 TBSP tomato paste
1 TBSP fresh thyme leaves
1 dried bay leaf
sea/kosher salt and fresh ground black pepper
***San Marzano tomatoes make a world of difference in the flavor. Make sure the can is labeled Product of Italy
***Do not add salt and pepper until the soup is done
Grated or shaved Parmesan Reggiano
METHOD
Remove sausage from casing and brown. Break up the meat while browning. Do not drain off the fat - flavor
Rinse and drain the Lentils - no need to soak
Combine all ingredients except for salt, pepper and cheese in a large stock pot - including the drippings from the sausage
***Use your hands to crush the tomatoes before adding to soup. Do use the can liquid.
Bring to a boil uncovered
Reduce heat to a simmer
Cover and simmer for about an hour - until lentils are tender
Add more stock as needed
Use a slotted spoon to to transfer some of the lentils to a bowl. Smash the cooked lentils to a paste.
Return to the pot.
Taste
Salt and pepper to taste
Remove bay leaf
Serve topped with Parmesan
You can also add minced chives or thinly sliced scallions
This is sooooo good. It freezes well.