Authentic Amish Sausage and Lentil Soup
“Them that works hard, eats hearty.”Amish saying.
Nothing warms the belly like a hot, hearty soup after a long winter day working in the cold. Soups are a traditional part of Amish cooking and the Pennsylvania Dutch housewife can apparently soup out of anything. If she has only milk and flour she can still make rivel soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal.
Sausage and Lentil Soup
Yield: 8 servingsPrep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Ingredients:
- 1 pound lentils
- 3 tablespoons olive oil
- 1 lb ground Italian sausage (You can also use ground Italian turkey sausage)
- 1 cup diced onion (about 1 large)
- 1 ½ cups diced celery (about 4 stalks)
- 1 ½ cups diced carrots (about 3-2 large)
- 1 ½ cup diced zucchini (about 1 small)
- 1 tablespoon minced garlic (2 large cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- Grated Parmesan
- Fresh parsley
Directions:
1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2. In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through.
3. Add in the onions, celery, carrots, zucchini, garlic, herbs and spices, cook for about 15 minutes, stirring often.
4. Add the chicken stock, canned tomatoes, and drained lentils, cover, and bring to a boil.
5. Reduce the heat to low and simmer uncovered for 1 ½ hours, or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup. We tend to prefer ours a little on the thick side, so I add in about 3 cups half way through the cook time.
6. Check the seasonings – add more salt and pepper to taste. Serve sprinkled with grated Parmesan and fresh parsley.
2. In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through.
3. Add in the onions, celery, carrots, zucchini, garlic, herbs and spices, cook for about 15 minutes, stirring often.
4. Add the chicken stock, canned tomatoes, and drained lentils, cover, and bring to a boil.
5. Reduce the heat to low and simmer uncovered for 1 ½ hours, or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup. We tend to prefer ours a little on the thick side, so I add in about 3 cups half way through the cook time.
6. Check the seasonings – add more salt and pepper to taste. Serve sprinkled with grated Parmesan and fresh parsley.
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