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Ingredients Jump to Instructions ↓

  1. 225g (8 oz) Italian sausage, casings removed and chopped

  2. 1 large onion, chopped

  3. 1 stalk celery, finely chopped

  4. 6 cloves garlic, chopped

  5. 500g (1 1/4 lb) dried lentils, rinsed

  6. 5 carrots, finely chopped

  7. 1L (3 1/4 pints) water

  8. 750ml (1 1/ pints) chicken stock

  9. 2 (400g) tins chopped tomatoes small handful chopped fresh parsley

  10. 2 bay leaves

  11. 1/2 teaspoon dried oregano

  12. 1/4 teaspoon dried thyme

  13. 1/4 teaspoon dried basil

  14. 1 tablespoon salt, or to taste

  15. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and sauté until tender and translucent. Stir in lentils, carrot, water, chicken stock and tomatoes. Season with parsley, bay leaves, oregano, thyme, basil, salt and pepper. Bring to the boil, then reduce heat. Cover, and simmer for 2 to 3 hours, or until lentils are tender.

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