I have tried several lentil soups over the past 15 years, and I always come back to the first lentil soup recipe I ever tried. I loved it the first time, I love it still. And it is so easy!
This is a Trim Healthy Mama E meal, as long as you keep your sausage lowfat. I’m skipping the sausage tonight and throwing in some frozen spinach.
Marquez Lentil Soup
1 cup lentils, sorted and rinsed
1/2 medium onion
1 tsp or so olive oil
14 ounce can Italian Stewed Tomatoes
3.5 cups of water (I add more as I like a runny soup more than a stew)
1 tablespoon granulated chicken bouillon (or homemade broth, or Better than Boullion)
1 clove of garlic
8 ounces sausage of choice, chopped
Saute onion and olive oil. Add broth, stewed tomatoes (in their juice) lentils, and sausage. Stir and bring to a boil. Reduce heat and simmer for 45 minutes or so.
Add Italian seasoning to taste (I add basil and oregano)
(I originally posted this recipe here, on my old gluten-free recipe blog.)