Adapted from: Rebecca Kaplan-Shank
2 T- Olive oil
6 oz.- Italian sausage
1 tsp.- Oregano, fresh, roughly chopped
4 oz.- Onion, 1/4" dice (one small onion, about 3/4 cup)
4 oz.- Celery, 1/4" dice (two ribs of celery, about 3/4 cup)
4 oz.- Carrots, 1/4" dice (three medium carrots, about 3/4 cup)
10 oz. Lentils, green
3 1/2c- Chicken Stock, low sodium
1 ea.- Bay leaf
TT Salt and Pepper
Garnish: Sour cream and sliced green onion
In a stockpot, brown the sausage in olive oil over med-high heat, breaking up into small
pieces with a spoon, about five minutes.
Add vegetables and saut five minutes, stirring occasionally (if using dried oregano, add
While vegetables are cooking, pour lentils in a single layer on a large baking pan,
removing any off-colored beans, rocks, or other objects. Rinse and drain. Reserve
about 1/2c of sausage-vegetables mixture for topping. Add lentils to pot with water,
stock concentrate, and bay leaf. Simmer, covered, 25-45 minutes, until lentils are
When lentils are fully cooked, use a stick blender to blend to desired consistency (blend
about 1/3 of the stew). Stir in the oregano. Adjust seasoning if necessary with salt and
pepper. Portion evenly into four large soup bowls, topping each serving with one quarter
of the reserved sausage and vegetables.
Garnish with sour cream and sliced green onion.