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| Lentil Soup |
| A wonderful and traditional soup. The addition of sausage makes it worthy of a meal, simply add some warm Italian bread. If desired, you can add some cooked elbow pasta, to make it even more hardy.
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Origin: Italian
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Ingredients:
1 pound lentils
8 cups water
2 Italian sausages, cut into bite sized pieces
1 tablespoon COLAVITA Extra Virgin Olive Oil
2 cloves garlic, minced
1/4 cup chopped onion
1 celery stalk, diced
1 carrot, diced
1 1/2 cups canned crushed tomatoes
1/2 teaspoon dried marjoram
Salt and freshly ground pepper, to taste
1 to 2 tablespoons Parmesan cheese, for topping
Elbow macaroni, cooked according to package directions, (optional)
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Preparation:
Rinse lentils, place in a soup kettle or large pot; cover with water. Bring to a boil; add sausage, cook slowly for 45 minutes.
In a medium skillet, heat oil. Add garlic, onion, celery and carrot; saute until vegetables are tender. Add tomatoes, salt, pepper, and marjoram. Cook for 20 minutes; add to the lentils. Simmer 10 minutes longer, or until lentils are very tender. Serve in bowls, topped with a sprinkling of Parmesan cheese.
Per Serving: 327 Calories (30% from fat); 11g Fat (4g Sat, 5g Mono, 2g Poly); 12g Protein; 38g Carbohydrate; 19g Dietary Fiber; 21mg Cholesterol; 287mg Sodium. Food Exchanges: 2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat.
Variations: If adding cooked elbow pasta, add at the end of cooking, stir in and simmer until heated through.
Omit garlic and marjoram and add 1 bay leaf.
Use diced cooked ham in place of the sausage.
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