CARRABBA'S SPICY SAUSAGE LENTIL SOUP
2 tablespoons olive oil
1 cup minced onion
3/4 cup grated and minced carrot
1 tablespoon minced garlic
1 lb uncooked hot Italian sausage
2 ounces diced ham (about 1/2 cup)
7 cups water
5 cups chicken broth
1 lb dry lentils
1 medium tomato, diced
2 tablespoons vinegar
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
Heat up olive oil in a dutch oven or large saucepot over medium heat. Add onion, carrot, and garlic.
Remove sausage from casing, and add it to the pan. Saute for 8 minutes, stirring often. Break up the sausage into bite-size bits as it cooks.
Add ham, and cook for an additional minute.
Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 1 hour.
Serve 1 cup for a "cup" portion, or serve 2 cups for a "bowl" serving. |