Written By Amy
Oh, the things (food-related) I have tried and liked this past year have proved that you can teach an old dog new tricks. I have always been a very picky eater by everyone’s standards, although most days I seem to find plenty to satisfy my appetite. However, I have branched out, added a few new vegetables to my repertoire and tried salad for the first time a month ago (really!). This recipe I am going to share with you was one I tentatively tried at a women’s retreat and just loved it! Unfortunately, I am the only one in my family who enjoys it, so I make a big pot for myself and heat it up for lunch for about two weeks.
Sausage and Lentil Soup (a recipe from Carrabas with a couple of modifications)
- 1 lb Italian sausage (You can also use Italian turkey sausage)
- 1 large onion, chopped
- 1 stalk celery , chopped
- 2 large carrots , chopped
- 1 small zucchini chopped
- 6 cups chicken broth
- spinach (to taste)
- 2 -3 garlic cloves
- 1 teaspoon salt
- 2 cups dry lentils
- black pepper
- red pepper flakes
Brown sausage; drain off fat.
In a large pot combine all ingredients bring to boil.
Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. If you like a thicker consistency, puree about a cup and add back to pot.
Add spinach at the last-minute to wilt
Sprinkle with Parmesan cheese and serve.