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Italian Lentil Soup

1 1/2 cups dried lentils
7 cups water

4 sweet Italian sausages
olive oil

1 stalk celery
1 carrot
1 onion
2 Tb olive oil

1 garlic clove
3 plum tomatoes, peeled, seeded and chopped (fresh or canned)
1 Tb parsley

6 cups chicken stock
Salt and pepper

Croutons or white Italian bread

Rinse the lentils well and then simmer over low heat in the water
for about 30 minutes, until the lentils are cooked but not mushy.
The exact time will depend on the kind of lentils you use. Drain
and set aside.

Cook the sausages in a small amount of olive oil until they are
brown on all sides. Set them aside until they are cool; then slice
into 1/4 inch rounds.

Chop the celery, onion and carrot very finely, then cook in the
olive oil in a large saucepan, over low heat until the vegetables
are very soft, about 20 minutes. Do not let them brown.

Chop the garlic very finely, then add to the vegetables in the
saucepan, together with the parsley and tomatoes. Cook for 5 minutes
more.

Add the chicken stock, lentils and sausages. Bring to the boil and
simmer gently to heat everything through. Adjust the seasoning.

Serve with small croutons or a large slice of white bread fried in
a little olive oil.

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3 of 4 people found the following review helpful:
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My "new" New Year's Eve Tradition, January 12, 2004 - 12:18 AM
Reviewer: marybethshipley@yahoo.com from Houston, TX USA
My mother and I had a fun time preparing this soup for New Year's Eve. It was delicious! The only change we made was that we prepared fusilli and served the soup over it. It was a warm and hearty meal. We have decided to serve it every New Year's eve from now on! Thanks!

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