Rebecca's Lentil Soup of Awesome

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This soup was really good. John gives it a 9 and I give it an 8, so we compromised at 8.5. Rebecca says that Carraba’s has a soup that is similar to this, and this was very good, so it’s worth trying. Here is the initial recipe she sent me, and I put my changes in bold. Mine was super thick, and it had some kick, but if you like it super hot, use spicy Italian sausage. I will add a lot more liquid next time, because the leftovers were completely dry. The lentils suck up liquid—greedy lentils!
 20141112_183507
1 lb Italian sausage (You can also use Italian turkey sausage) I used less than this
1 large onion, chopped
1 stalk celery, chopped I used twice this
2 large carrots, chopped I used twice this
1 small zucchini, chopped I also added yellow squash
6 cups chicken broth I added 8 cups
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 -3 garlic cloves
1 teaspoon salt
2 cups dry lentils
1/2 tsp. red pepper flakes
1 tsp. basil
1 tsp. oregano
1 tsp. parsley
1/2 tsp. thyme
Brown sausage; drain off fat. In a large pot combine all ingredients bring to boil. Reduce heat,cover. Simmer for about 1 hour or until lentils are tender. Add water if necessary, for desired consistency. I like to puree about 1 cup of the soup and add back to pot to give it a thicker consistency. Sprinkle with Parmesan cheese and serve.
recipe retrieved from http://www.food.com/recipe/carrabbas-sausage-and-lentil-soup-162864















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