I took a recipe that I found online at Food.com and made a few changes based on what I had in the pantry. We love it!
Beth's Spicy Sausage Lentil Soup
- 2 tablespoons olive oil
- 1 cup onion,chopped
- 3/4 cup carrot, grated
- 1 garlic clove, minced
- 1 lb. Italian sausage, mild and in bulk
- 1/2 cup ham , diced
- 7 cups water
- 5 cups chicken broth
- 1 lb lentils, rinsed
- 1 can Rotel tomatoes with green chilies, drained
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried red pepper flakes
Heat olive oil in large soup pot. Add onion, carrot, garlic and sausage. Saute for 8 minutes stirring frequently. Break up the sausage but not too small - be sure to leave some large chunks.
Add ham and cook for another minute.
Add the remaining ingredients to the pot and bring to a boil. Then reduce heat and simmer for an hour.
Before serving use an emulsion blender to puree the soup. Do it long enough so that about half of the lentils are pureed and the other half are still whole. (I do this because we like a smoother soup. You can skip this step if you like your beans whole.)