Dress up this sausage potage with other fresh herbs, like finely shredded basil, chopped oregano or chopped chives.
1 onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
2 tbsp olive oil
2 sweet or hot Italian sausages, casings removed and meat crumbled
1 clove garlic, minced or finely chopped
6 cups chicken stock
2 tomatoes, seeded and diced
1 potato, peeled and diced
1/2 cup green lentils, rinsed
Salt and pepper to taste
1/4 cup finely chopped parsley
Step 1: In a large pot over medium heat, sauté the onion, carrot and celery in the oil, until the onion is softened.
Step 2: Add the crumbled sausage meat and the garlic. Sauté until the sausage is half-cooked.
Step 3: Add the stock, tomatoes, potato and lentils. Bring to a boil over high heat, then reduce the heat to medium-low.
Step 4: Simmer, uncovered, until the lentils are tender, about 30 minutes. Add salt and pepper to taste.
Step 5: Ladle up a thick and chunky bowlful, and garnish with a playful scattering of parsley.
See more recipes from Sharon Hapton and Pierre A. Lamielle.
Reprinted with permission from Sharon Hapton and Pierre A. Lamielle's The Soup Sisters Cookbook (2012 Appetite by Random House).