Soup is on, again!  In our home if the weather outside is cold, we want soup.  Our Tuscan Lentil Soup has been played with for a few years.  We add a little Tabasco to give it the correct hit.  Plus you are eating LENTILS, the super food.  Do yourself a favor and research lentils.  You may be surprised about all the goodness in this tiny powerhouses.  Today we enjoyed our soup with warm white corn bread.
Keep Stirring! -Amanda

Look at those Lentils

Tuscan Lentil Soup 

16 oz lentils

3 T olive oil

1 lb. Italian sausage, rolled into 1/2 inch balls

1 medium white onion, chopped

4 stalks of celery, chopped

4 garlic cloves, minced

8 cups beef broth

1 can diced tomatoes

1/2 t salt

1/2 t thyme

1/2 t Tabasco

1/2 t red pepper

1/2 t black pepper

In a large soup pot, heat oil.  Add and brown sausage balls.  Drain sausage and use paper towels for excess grease.  Now sauté onions, celery, and garlic in soup pot until tender.  Add lentils, sausage, tomatoes, beef broth, and seasonings.  Bring it all to a boil, reduce, and simmer for 1 to 1 1/2 hours.

Can be made in crock pot.  The second day the spices really come out but is not as visually appealing. (I warned you!)