Lentil Soup
Serves 5-6
Submited by Lugarda Rodriguez
About the Recipe
Lugarda Rodriguez, a Mexican national, loves making this recipe. It's simple and easy but holds significant meaning for her. Her cousin, who was more like a sister, enjoyed her lentil soup. Unfortunately, her cousin passed away a few years ago, and coping with the loss has been difficult. Lugarda misses her cousin dearly. This recipe is ideal for cold weather and is also very healthy. It holds a special place in Lugarda's heart.
Ingredients
- 1 pound Italian sausage
- 1 large onion, chopped
- 1 celery stalk, chopped
- 2 large carrots, chopped
- 1 small zucchini, chopped
- 6 cups chicken broth
- 2 14.5 ounce cans diced tomatoes, undrained
- 2 cloves garlic, minced
- 1 teaspoon salt
- 2 cups dry lentils, rinsed
- Black pepper
- Red pepper flakes
- Basil
- Oregano
- Parsley
- Thyme
Directions
- Rinse lentils in a bowl and set aside.
- Brown sausage in a frying pan over medium heat and drain off the fat.
- In a large pot, combine all the ingredients and bring to a boil.
- Reduce heat, cover and simmer for about 1 hour or until lentils are tender. Add water, if necessary, for desired consistency.
- Sprinkle with parmesan cheese, serve and enjoy!