Sausage, Mushroom, Lentil Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 tablespoons olive oil
• 1 lb andouille sausage, sliced (or more italian sausage)
• 1 lb hot italian sausage, sliced (or sweet italian)
• 1 medium red onion, chopped
• 1 medium yellow onion, chopped
• 6 garlic cloves, chopped
• 3 sprigs fresh thyme
• 3 sprigs fresh oregano
• 1 cup celery, chopped
• 1/4 cup carrot, chopped
• 8 ounces mushrooms, sliced
• 1 (15 ounce) can diced tomatoes
• 2 quarts chicken stock (i like a smoked stock) or 2 quarts turkey broth (i like a smoked stock)
• 1 quart water
• 1 lb lentils, rinsed and picked over
• salt and pepper

Recipe

• 1 put your sausage in the freezer until firm enough to cut, usually about 45 minutes, slice into 1/4 slices in a large dutch oven, heat olive oil and brown both sides of sausage slices.
• 2 depending on your pan you may need to do it in several batches.
• 3 remove sausage from pot and place in a paper towel lined bowl to drain.
• 4 place chopped onion in hot sausage fat, salt and stir occasionally until tender and fragrant, add garlic and stir for another 2 minutes.
• 5 add remaining chopped vegetables and herbs and more salt.
• 6 continue to stir until veggies are coated in fat and have started to give off their liquid.
• 7 there should be enough moisture in the veggies to cause the pan to deglaze.
• 8 add tomato and stir for a couple minutes.
• 9 add browned sausage, stock and water, bring to a rolling boil and reduce heat to maintain.
• 10 cook for 15 minutes, or until celery and carrots are tender.
• 11 add lentils and cook until al dente, 15-20 minutes longer.
• 12 don't over cook the lentils, they will finish cooking the last few in the bowl.
• 13 serve with a grating of fresh parmesan and crusty bread.