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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (485g) Recipe makes 8 servings |
||
| Calories 459 | ||
| Calories from Fat 173 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.3g | 29% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 1972mg | 82% | |
| Potassium 1177mg | 33% | |
| Total Carbohydrate 42.0g | 13% | |
| Dietary Fiber 16.9g | 67% | |
| Sugars 7.3g | ||
| Protein 29.3g | 58% | |
Ingredients
- 1 large carrot
- 2 stalks celery
- 1 large onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 lb hot Italian sausage
- 8 cups chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 cups dried lentils
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon fennel seed
- 1 bay leaf
Directions
1
Dice the first four ingredients and sauté them in a large pot with the oil. Sauté until tender.2
Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.3
Pour 8 cups for chicken broth, the vegetables back into the pot.4
Add tomatoes and lentils.5
Add remaining ingredients.6
Simmer until the lentils are tender, 30-45 minutes.7
Remove 1/3 of the soup and puree. then return it to the pot.8
Correct the seasonings and remove bay leaf.
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Featured Reviews for This Recipe
From: Chef #1145189
On Jan 26, 2009
AWESOME! My husband liked it so much he's talking about bringing the recipe to work to give to the guys to take home to their wives (he works on a construction site) AND sending a copy to his mother! We love the Carabba's version, and this is very close. I used chicken sausage, because that is what I had in the freezer, but other than that, followed the recipe exactly. This one is definitely going to be a regular at our house!
From: Galley Wench
On Dec 22, 2007
WONDERFUL FLAVOR! Enjoyed it at Carrabba's last night and came right home and started searching for the recipe! Thanks!
From: Meyer Lemon
On Dec 6, 2006
Loved it! Our kids like lentil dishes a lot. There was one lentil soup that I made at "assemble fresh, vacuum pack, take & make-at-home" place. Many things were good from there, but that soup was fabulous. This recipe looked to be the closest to what we had. So I tried it with minor variation, which turned out just as nicely as we expected. It ends up to be a lot of soup, so I did the first 2 steps; split up the sauteed items into two; and continued with the rest with 1/2 portion of the recipe — which was plenty for a family of 4. The saved (step1&2) veggie/sausage can be used within few days later or frozen. The Italian sausage was the key for us (to enhance flavor), so I got sausage from specialty store. Hot or sweet would do that job. Since chicken broth may be high on sodium, try low sodium or home made. I added more tomatoes, with its juice, too; since lentil eventually made the soup really thick. The other soup called for bulgar wheat, with less lentil, which gave the soup a bit different texture. It's a nice healthy addition, so I added 1/3 cup bulgar wheat as well. Keep watching the soup thickness and add water or chicken broth accordingly. Thank you for the recipe.
From: cfletcher
On Nov 22, 2008
Outstanding soup! I made 1/2 recipe for my husband and I and it turned out great. Since I used the hot Italian sausage, I didn't add the pepper flakes for extra spice. Just a dash of salt and pepper were the only other spices I used. This is a meal in itself along with garlic bread! There is enough left over for 1 more bowl...only problem is who will get it ! Thanks for a super soup!
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