Lentil & Sausage Soup

1 Tbsp EVOO

1 Large Link of Linguica Hot Sausage - Diced

1 Large Onion – Diced

2 Ribs Celery – Diced

1 Large Carrot – Diced

5 Gloves Garlic – Peeled and chopped

2 1/3 Cups Dried Lentils

1 Cup Red Wine

2 1/4 Quarts Water

3 Bay Leaves

1 Tsp Fresh Thyme

1 Can Diced Tomatoes – Drained

1 Tsp Salt

1 Tsp Pepper

In a large pot over med/high heat add EVOO and sausage.  Cook for about 5 minutes to render the fat.  Add in onions and cook 5 minutes, Add celery, garlic and carrots and cook for 3 minutes.  Add in wine and cook for another 2-3 minutes.  Add in dried lentils and cook for about 3 minutes.

Add in water and bring to a boil then reduce to a simmer.  Add in bay leaves, thyme and tomatoes.  Simmer, partially covered for about 30 - 35 minutes.  Take out bay leaves, add salt and pepper and adjust seasoning to taste.  The lentils should have a bit of a bite to them.  If they are mushy, you’ve over cooked them (they’re tricky so just watch the time).

Serve with a nice piece of crusty bread to sop up all the broth.