John's Lentil Soup

This soup combines Italian sausage and chicken with broths, carrot, escarole, & lentils, seasoned with fennel seeds & crushed red pepper.

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Ingredients:

• 1/2 lb sweet Italian sausage, casing removed
• 2 cups water
• 1 carrot, peeled and diced
• 1 boneless, skinless chicken breast, cut into 1/2-inch pieces
• 1 14 oz can chicken broth
• 1 14 oz can vegetable broth
• 1/2 head escarole, washed & chopped
• 1/2 cup dried lentils
• 1 pinch dried red pepper flakes
• 1/4 teaspoon fennel seeds
• 1 tablespoon olive oil
• Grated Parmesan cheese, optional

Method

In soup pot, heat olive oil until medium hot; brown sausage. Remove sausage with a slotted spoon when almost cooked through and set aside. Drain fat. Add both cans broth and water along with red pepper flakes and fennel seed and bring to a good simmer; add lentils; simmer covered until lentils are partially cooked, about 15 minutes. Add carrot and diced chicken; simmer covered for another 15 minutes, add sausage and simmer for 5 minutes, uncovered. Add chopped escarole, stir to combine and let simmer for another 10 minutes. Serve with a generous grating of Parmesan cheese for additional flavoring, as an option.

Notes: The entire process can be speeded up to about 30 minutes if you boil instead of simmer but I hate to get into a hurry with cooking.

Number of servings: 4

Submitted By: fljohn
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