Italian Sausage and Lentil Soup

Sometimes you want a hearty, warm soup during the stressful times. This was the case for me. It was a family portrait day.

It was also a chilly day, at least for Houston Texas. Which meant it was probably only around 50 degrees but for us it was chilly enough.

Taking a family photo is stressful enough, I had two children four and under to feed, wrestle into cloths and attempt to keep clean. Add to that a less them enthusiastic husband who had to be prodded along and I had my hands full.

When all the smiles were used up, the kids rolling on the floor and pulling any remaining decor from their hair, we needed a break. Que grandma. My mom lives less than 15 minutes from all but one of her children and so drinks up all the time with the grand kids that she can. She whisked the children away for whatever breaded chicken, french fry emporium was close and off home to play.

We got to try to narrow 50 photos down to 4 or 5 eventually closing our eyes and pointing when they were to close to call. Once selected we had a little waiting period so the pictures could be printed, so we left to find some much needed nourishment to bolster our now dwindling energy reserves.
We skipped over the greasy fast food and went for something more nourishing at a nearby Italian restaurant.  One look at the lunch menu and we both ordered the same thing, sausage and lentil soup.
Two gently steaming vessels were brought out. The bowls themselves were warm, encouraging you to cup your hands around it and soak it up. The soup was an earthy brick red, thick like a stew from some of the lentils dissolving. The spicy sausage was tingly on the lips but not so spicy to keep that a relative wimp like me from going back for the next spoonful again and again. We were both warmed and cheered and I went home planning to make my own batch as soon as I could go to the store.

Italian Sausage and Lentil Soup

1 lb Hot Italian sausage
1 1/3 Cups Brown lentils
1 Cup Celery, diced
1 Onion, diced
1 Tbsp Garlic, minced
2 Tbsp Extra virgin olive oil
1/2 tsp Thyme
1/2 Cup Fresh parsley, minced
1 tsp Oregano
2 Bay leaves
2 Quarts Chicken stock
1 28 Oz Can tomatoes, crushed by hand
2 Tbsp Sugar

1. Heat a Dutch oven or large pot. Brown the sausage and remove. Pour off most of the fat and add the olive oil. 2. When heated add the celery and onions.

3. Saute until slightly softened, add the garlic. Cook till fragrant.

4. Add the herbs, lentils and stock bring to boil and reduce to a simmer. Simmer and cook half way. Add the tomatoes, season with salt and continue to simmer until lentils are tender.