Lentil and Sausage Soup
Ingredients
1/2 pound sweet Italian sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup shredded carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley
2 bay leaves
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1 tablespoon salt, or to taste
1/2 teaspoon black pepper
1/2 pound ditalini pasta (optional)
Directions
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.