"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lentil Soup with Sausage Recipe

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This recipe for Lentil Soup with Sausage, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Fitzpatrick
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T. vegetable oil
1/2 # Italian sausage
1 large onion chopped fine
2 garlic cloves, chopped
1 1/2 c. dried lentils, rinsed
6 c. vegetable stock, or chicken
1 bay leaf
3 stalks celery, chopped
2 chopped carrots
2 14oz. cans chopped tomatoes
1 T. tomato paste
1/2 c. red wine
1/4 c. lemon juice
2 T. worcestershire sauce
1 T. brown sugar
1/2 t. pepper
salt to taste

Directions:
Directions:
Heat oil in a soup pot. Remove sausage from casing, chop, and brown in the oil. Stir in onion and garlic. Saute' until limp and transparent. Stir in lentils, stock, bay leaf, carrots, celery, tomatoes and tomato paste. Bring soup to a boil and simmer for one hour until lentils are soft. Add all other ingredients and simmer for 30 minutes.
If soup is too thick, add water during cooking. Take care not to let it stick or scorch.

 

 

 

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