Sicilian Lentil Soup

Sicilian Lentil Soup Recipe

Ingredients
1/4 cup olive oil
1/2 cup of small, chopped carrots (baby/mini carrots work well if you like the look of whole rounds)
1/2 cup chopped celery
1/2 cup diced onions
3 quarts water
1 pound lentil beans (cleaned: rinsed under water in a strainer until water runs clear)
1 tablespoon chicken base (powder or paste)
1 tsp. sea salt
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 lb. Sicilian fennel sausage
Any small, cooked pasta, added to each bowl when served (I used tiny soup shells)

*Laurie’s Tips:

• If you’re not familiar with lentils, they’re found in the dried bean section of your grocery store.

• This soup freezes really well! I do not add the pasta to the entire pot of soup because when you freeze the soup, the noodles will absorb a lot of moisture and will get soggy. When frozen, you can easily defrost the soup and make a new portion of pasta for the top later.

Directions
Step 1: In a large pot, add olive oil, carrots, celery and onions and sauté for 8 to 10 minutes.

Step 2: Add water and lentil beans and bring to a boil. Season with salt and pepper, oregano and red pepper flakes. Add chicken base.

Step 3: In a separate sauté pan cook sausage. Drain all grease and add to soup. Continue to cook for 30 minutes.

Step 4: Cook pasta to package directions.

Step 5: Add desired amount of pasta to individual bowls of soup and serve with grated cheese and a drizzle of extra-virgin olive oil. *Laurie’s Serving Tip: If you are not serving all the soup, do not add pasta if you are storing or freezing it. The pasta will absorb much of the moisture and get soggy. You’re better off freezing the soup and then making a little of the pasta each time you serve.