Recipe Carrabba's Sausage and Lentil Soup

My package of green lentils said 15-20 minutes. It's been 30 minutes and they're still hard...I'm getting hungry!
 
I see I failed to give a review!

This is very good soup. Hearty! Most lentil soups I make don't have meat in them (for whatever reason, lentils here have evolved into a go-to for a meat substitute), so having lentils and some sausage was quite welcome.

I used Johnsonville mild Italian bulk sausage, and this was still nicely spiced. Just right for how the weather is here at the moment; chilly in the mornings and evenings.

Also...couldn't be easier. I did everything in one pan, and added the bell peppers (substitute for zucchini) and onion at the same time as the sausage, to give them a little color, and after that, it's just a dump-and-heat soup, no adding this and waiting, then adding that and waiting. Just dump it all in, boil for a second, then simmer it for a while and you're done.

Definitely a keeper!
 
ElizabethB said:
Carrabba's Sausage and Lentil Soup
I always thought that I made a lovely lentil soup until George brought home this recipe. He travels to Houston a lot and enjoys Carrabba's Restaurant. He ate this soup. Love at first bite. After dinner he went to the kitchen and spoke to the Chef. Using all of the charm and salesmanship skills at his disposal he acquired the recipe.
It really is an outstanding recipe. I made one change . The recipe calls for Hunt's Original Diced Tomatoes. I used San Marzano Peeled Tomatoes. Squished them with clean hands. The recipe was delicious with the Hunt's tomatoes. The flavor is through the roof with San Marzano Tomatoes
INGREDIENTS
1 1/4 lbs. mild Italian Sausage
1 lb. dried lentils
1 small onion-chopped
1 small zucchini - chopped
1 large carrot - chopped
1 stalk celery (with leaves) chopped
48 oz. chicken broth
28 oz San Marzano tomatoes with juice.
Salt and pepper to taste
Grated or shaved Parm to serve

METHOD
Remove the sausage from the casing and brown in a heavy bottom saute pan or skillet
Break up meat while browning
Deglaze the pan with chicken broth and transfer to heavy stockpot or soup pot.
Wash and drain the lentils
Combine all ingredients except for salt and pepper and Parmesan in stock pot.
Bring to a boil on high heat. Reduce heat and simmer covered, stirring occasionally, for about 1 hour or until lentils are tender.
Add more broth if needed.
Taste
Salt and pepper if needed.
Serve topped with grated or shaved Parmesan
The soup is cooking. pictures later.
By far the best Lentil soup. Yes the tomatoes do make a huge difference. :hungry:
Click to expand...
Thank you very much for this recipe. It sounds tasty and doesn't need many ingredients. Will give it a try.
 
We have a copycat recipe for this I saw in the newspaper years ago. I'll have to see if I can find it to see if it differs.
 
You must log in or register to reply here.
Back
Top Bottom