Lentil Soup

Original Recipe HERE

1 cup dry lentils
1 cup chopped onion
2 cloves garlic, minced
1 Tablespoon olive oil
4 cups beef broth [can substitute chicken or vegetable]
15 ounce can diced tomatoes
1 Tablespoon worcestershire sauce
1/4 teaspoon dried thyme or oregano
1/4 teaspoon pepper
1/8 teaspoon cumin
1 bay leaf
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 pound fully-cooked smoked sausage links, sliced [can substitute chopped ham]
1 to 2 cups ditalini or other small pasta [optional]

(1) Rinse lentils; set aside.
(2) Add olive oil to medium pot.  Cook onion and garlic over medium heat until tender but not brown.
(3) Add lentils, broth, undrained tomatoes, worcestershire sauce, thyme/oregano, pepper, cumin, and bay leaf to pot. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
(4) Add carrot and celery. Return to boiling; reduce heat. Simmer for 15-20 mins or until lentils and veggies are tender.
(6) Prepare pasta if using.
(7) Stir meat into soup; heat through. Discard bay leaf before serving.

Notes: I didn't like the particular sausage I used and would use ham - or no meat - next time.

Kid Participation: None.

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