How to Make Spicy Sausage & Lentil Soup

I used to be a waiter at Carrabba’s where I enjoyed tasting everything on the menu as part of my training so I could accurately describe the cuisine to diners. I remember that dear. It was and still is one of my favorite menu items is their Lentil Sauce and Soup. Since it’s just an occasional menu item, sometimes I have to make my own when I’m craving.

For a deeper pancetta (bacon) flavor, don’t drain the fat from the pancetta. Instead, substitute some olive oil for cooking the vegetables.

When creating my own recipe, I started by using this one from food.com, which acts as a solid base. After some tinkering, I got to the point where it’s so good that my husband and I can eat double batches all by themselves for 4 or 5 days without wasting money and without having to freeze them.

On Mondays when I introduce the Rainy Moon Menu, I say that you are going to make a meal that will make you feel like a fancy pants chef even if you don’t need any crazy skills. All you need is to have your ingredients ready and ready to go.

Hot Sausage & Lentil Soup Lentil Soup & hot sausage

By Janna Patterson, Eat and Beats

For 6–8

Active preparation and cooking times: approx. 35 minutes

Inactive Cook Time: 1 hour

material

1 lb. hot Italian sausage

1 teaspoon of fennel seeds

4 ounces diced pancetta (not sliced)

2–3 tablespoons of olive oil

2–3 garlic cloves, chopped

1 large sweet onion, diced

1 celery stalk, chopped

2 large carrots, chopped

1 small zucchini, diced

6 cups of quality chicken stock

2 141/2 oz can of diced tomatoes, plus half the juice

2 cups dry green beans (Red won’t work.)

Halal salt, to taste

Freshly ground black pepper, to taste

Parmesiano Regiano cheese, freshly grated to serve (optional)

Instructions

With the tip of a very sharp knife or kitchen scissors, cut lengthwise along the entire length of the sausage casing (gut sheath, not the sausage packaging in), and remove the meat from the sausage. Into a medium bowl Get rid of the economical shawl forever.

Heat a large saucepan on the stove over medium-medium heat. (There’s plenty on my stove, but I know some of you have stoves that’s a little shy.)

Using a mortar and pestle or roller tip and a clean, hard surface, grind the fennel seeds. They don’t have to be completely destroyed; Leaving some of the fennel seeds whole is fine. With clean hands, gently massage the ground fennel seeds into the sausage meat until evenly distributed. (Don’t you feel luxurious?)

Plop the raw sausage meat into a preheated pan and allow it to brown as you grind the meat with a spatula, as you would with beef. Drain the fat and throw the sausages on another plate for now.

In the same pan, cook the pancetta. Reduce the heat slightly if needed so that it won’t burn. Drain the fat and add pancetta to the sausages for now.

In a saucepan on medium-medium / low heat, add the olive oil and the following five ingredients and cook until the onions are translucent.

Add chicken stock and bring to a simmer over medium-medium / high heat. Add tomatoes, lentils, sausage and pancetta. Cover the pot, turn it down, and let it simmer for 1 hour.

Serve Parmesiano Regiano cheese, if desired, and the rest of the Rainy Month Menu.

Bundet is a reflection of failure in managing ideas and mixing them to put an end to brain noise — we’re here bit.ly/satanic-issue