Sausage and Lentil Soup

Name: Sausage and Lentil Soup
Total time: 45 min
Ingredients: 1 lb Sausage; 2 tbsp Olive oil; 2 Leek, sliced; 3 Carrot, chopped; 2 Celery, chopped; 1 tsp Salt; 1 Bell pepper, chopped; 5 oz Mushroom, chopped; 8 cups Chicken broth; 2 Bay leaf, dried; ½ cups Red lentil, dried; 1 Lemon

By Tasty · 45 min

Ingredients

Sausage1 lb
Olive oil2 tbsp
Leek · sliced2
Carrot · chopped3
Celery · chopped2
Salt1 tsp
Bell pepper · chopped1
Mushroom · chopped5 oz
Chicken broth8 cups
Bay leaf · dried2
Red lentil · dried½ cups
Lemon1

Instructions

Brown the sausage in a large pot over medium-high heat until browned, about 5 minutes, breaking it up with a wooden spoon. Remove it with a slotted spoon and set aside.
Reduce the heat to medium. Add olive oil, leeks, carrots, celery and ½ teaspoon of the salt. Cook about 8 minutes until softened.
Stir in the bell pepper and mushrooms and cook about 5 minutes, until the mushrooms begin to brown.
Pour in the broth, raise the heat to high and add the bay leaves and the remaining ½ teaspoon salt. Bring to a boil.
Reduce to medium to keep a simmer. Stir in the sausage and lentils and simmer about 25 minutes, stirring every 5 minutes, until the lentils are soft.
Squeeze in the lemon juice, remove and discard the bay leaves, then serve.

Summarized from Tasty's video. Watch it for the details.

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