Lentil Soup Goodness!I snagged a recipe from Food Snob
and tweaked it...a lot. Considering it was a vegan recipe that is now featuring sausage, I guess you could say I made a lot of changes. Here's the new recipe:Yummy Lentil Soup2 tsp. olive oil1 large yellow onion3 carrots (chopped)3 stalks celery (chopped)4 cloves garlic1 lb. sausage(fry until sausage is no longer pink and veggies are soft)3 cans chicken broth (16 oz each)2 cans tomatoes (i used italian herb) with juice1 1/2 cups dried lentilsground coriander to taste black pepper to taste2 bay leaves(add fried mixture to these ingredients and simmer for 35-45 minutes)**The soup is a tad salty, and I would recommend using no-salt-added broth OR no-salt-added tomatoes, unless you like a salty broth like I do. Also, I recommend using loose sausage and making little balls (like in italian wedding soup) instead of using little links like I did. The flavor is consistent either way, but the casing is not very pleasing to the eye. **If you try it, please let me know what you think! Bon appetit!