Tugboat Lentil Soup Recipe

  • 1 pound dried lentils
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups carrots, sliced
  • 1 cup celery, sliced
  • 1 can tomato sauce (8 ounce can)
  • 1 cup water
  • 1 can vegetable broth (14 ounce can)
  • 2 bay leaves
  • 1 pound chicken sausage (or 1/2 cup leftover chicken, shredded)
  • pepper to taste
  • 1 teaspoon sea salt
  • Lemon slices for garnish
  • red wine vinegar
Rinse and pick lentils for stones. In a Dutch oven, heat oil till hot. Toss in onion, garlic, carrots and celery sauté for 10 minutes or till onion is translucent and vegetables are tender crisp. Add Tomato sauce, water, vegetable broth,bay leaves and lentils. Bring mixture to a boil. Cover; reduce heat and let simmer for about 25 minutes or till vegetables are slightly soft. Add chicken sausage (or chicken) and pepper. Cover and let cook for another 10 minutes or till sausage is heated through. Add salt. Ladle soup into bowls. Top with lemon slices and dash of red wine vinegar. Serves 8 - 10.
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