Lentil and Sausage Soup
Serves 8 - 10
2 tablespoons extra virgin olive oil
1 pound of carrots, sliced
1 large onion, diced
4 large cloves garlic, minced
14 oz (8 sausage) or any type of Turkey Sausage/kielbasi
2 1/2 cups brown lentils
32 ounce box of chicken broth (I use low sodium)
32 ounce box of vegetable broth (I use low sodium)
2 - 14 1/2 ounce cans of diced tomatoes
pepper to taste
Heat the oil in a large saucepan (5 quart or larger) over medium heat. Add the carrots, onion, and garlic. Cook, stirring frequently, until softened, about 8 minutes.
Add the kielbasa, lentils, and broth; bring to a boil. Reduce the heat and simmer until the lentils* and carrots are tender, about 45 minutes.
Stir in the tomatoes, salt and ground pepper. Simmer until heated through, about 10 minutes longer. I personally like to let the soup simmer for a longer period, so all the flavors have time to meld together nicely, but this is not necessary.
Recipe adapted from Here