Categories: Lentils, Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 carrots, peeled and finely chopped
• 2 celery ribs, finely chopped
• 1 small red bell pepper, seeded and finely diced
• 2 garlic cloves, minced
• 1 1/2 cups green lentils, rinsed and picked over
• 8 cups vegetable broth (or chicken broth)
• 4 tablespoons finely chopped fresh parsley
• salt
• fresh ground black pepper
• 2 tablespoons dry sherry
• 1/2 lb very thinly sliced cookedchicken sausages or 1/2 lb spicy turkey sausage

Directions

1. In a big soup pot, heat the oil over medium heat.

2. Saute the onion for about 3 minutes, or until softened.

3. Add the carrots, celery, and bell pepper and saute for 3-4 minutes, or until slightly softened.

4. Add in the garlic and saute for 1 minute. Add in the lentils, 8 cups broth, and 2 T of the parsley and bring to a simmer.

5. Season with salt and pepper; decrease heat to med-low; cover, and cook, stirring occasionally, for about 40 minutes, or until the lentils are tender.

6. Test by pushing the lentils with the back of a wooden spoon; if they break up easily, they are cooked.

7. You may need to add more broth.

8. With a hand blender, coarsely process the soup, retaining some texture.

9. If the soup seems too thick, add 1 cup of broth or water.

10. Add the sherry and sausages, increase heat to med-high, and cook for 3-5 minutes, or until the alcohol has evaporated and the sausages are cooked through.

11. Taste and adjust the seasonings.

12. Ladle into soup bowls, garnish with the remaining 2 T parsley, and serve immediately.

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