Source: More-with-Less Cookbook
Date tried: February 12, 2018
Yield: 8 servings
Time needed: about 45 minutes
This soup lives up to its name, thick and hearty, almost more of a stew than a soup. I love the addition of parsnips, a delicious and underrated vegetable.
Hearty Lentil-Sausage Soup
1 lb. pork sausage, broken into chunks
2 medium onions, chopped
1 garlic clove, minced
4 medium parsnips, cut into chunks
2 cups lentils
1 Tbsp. salt
1/2 tsp. marjoram
2 cups cooked tomatoes or juice
2 qt. water
1 loaf Italian bread
Brown the sausage in a large (5 qt.) kettle
Remove the meat and set aside.
Pour off and discard all but 1/2 cup drippings
Add the onions, garlic, and parsnips.
Cook 5 minutes until onions and garlic are tender.
Add lentils, salt, marjoram, tomatoes and water.
Stir in the browned sausage.
Simmer 30 minutes or until tender.
Cut bread in diagonal slices.
Place a piece of bread in each soup bowl and spoon soup over it.