Italian sausage and peppers lentil soup; feed a crowd on a dime

Sausage and Peppers Lentil Soup
Photo By Kevin Jones

This soup is super quick and easy to throw together. The lentils and one pound of Italian sausage stretch this dish to allow you to eat like a king on a peasant’s budget. This recipe makes A LOT you will have leftovers unless you are feeding a football team.
 

Italian Sausage and Peppers Lentil Soup

• 1 pound sweet or hot Italian Sausage (your choice)
• 1 red sweet pepper, sliced
• 1 medium onion, sliced
• 1 cup red lentils, rinsed
• 1 cup French lentils, rinsed
• 3 cloves garlic, minced
• 2 cups red wine
• 1 stock box of beef broth (32 oz)
• 1 large can of tomato juice (46 oz)
• 1 large can of water (46oz)
• 3 carrots cut into about ¼ inch pieces
• 3 ribs celery cut into about ¼ inch pieces
• Dried sweet basil
• Dried Italian herb blend
• Onion powder
• Garlic powder
• Sea salt
• Black pepper
• 2 tablespoons olive oil
•  

1. Fry Italian sausage in 1 tablespoon olive oil till cooked through.
2. Drain fat
3. Add 1 tablespoon olive oil to stock pot
4. Add onion and red bell pepper, sauté for about 2 minutes
5. Add cooked sausage
6. Add red wine, beef broth, tomato juice and water
7. Add garlic
8. Add lentils
9. Add carrots and celery
10. Add as much or as little of the basil, herb blend, onion powder, garlic powder, salt and pepper as you desire.

Allow to gently cook,  simmering for about two hours.

Cooks note: This could be made in the crock pot after you have fried the sausage and allowed it to drain. If you can not find red or French lentils any lentil of your choice will work.

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Cheers!
Beth