Ingredients

• 4-6 Italian sausages
• Olive oil
• 1 onion
• 1 red pepper
• 4 cloves garlic
• salt and pepper
• 2 tsp cumin
• 2 tsp oregano
• 1 tsp paprika
• 1/2 tsp ground cloves
• 1/2 tsp allspice
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 1 cup green lentils
• 1 can whole Italian tomatoes
• 1/2 cup white wine
• 3 cups chicken stock<
• 2 cups water

Instructions

• Heat the chicken stock and water in a pot until at a simmer.
• Heat a large, heavy skillet under medium-high heat. While it is heating, chop sausages into small slices. When skillet is hot, add olive oil and brown the sausages, in batches if necessary, for two to three minutes a side.
• Remove sausages to a bowl and reduce heat to medium-low.
• Dice onion and pepper and add them to the skillet, cooking for a few minutes or until soft.
• Mince garlic and add it, stirring often to avoid burning.
• Season with salt and pepper to taste, then add other spices and stir to combine. Add lentils and stir into the mix.
• Turn heat up to medium-high again and add the wine to deglaze the skillet. Stir thoroughly to lift any tasty bits of fond from the bottom of the pan.
• Add the chicken stock and water and stir to combine thoroughly. Increase heat to high and bring the soup to a boil.
• Reduce heat to medium-low and simmer, stirring occasionally, for around an hour or until lentils are cooked all the way through.

Lentil and Sausage Soup