Ingredients
-
1
-
1
-
1
-
2
-
1
-
6
-
2
-
2 - 3
-
1
-
2
-
-
-
-
-
Directions
Carrabba’s Sausage and Lentil Soup,I’ve gone to Carrabas many times just for this soup. A lady from my supper club happened to bring this in for our soup theme and it tasted exactly like Carrabas! I’ve substituted Italian turkey many times and you would never notice the difference. You might also want to sprinkle some fresh basil and Parmesan cheese on top. Its good with a crusty piece of bread!,I made this my own by adding more sausage ( used 24 oz of spicy Italian sausage from whole foods), more lentils (used the whole bag), half a shallot, (bit still had a chopped sauted onion) about 6 fresh Roma tomatoes, only one can of diced tomatoes, 2 celery stalks, 1 yellow squash, and still used 1 zucchini, 2 more cups of chicken broth, a shot of sherry, some Williams-Sonoma deglaze (1 tsp), 4 or 5 garlic cloves, fresh basil and thyme, 2 bay leaves, salt, and fresh ground pepper (to taste), Kosher salt, some red pepper flakes, dash of cayenne. I have made this twice and it is soooo good. We only live a couple miles from the original Carrabba’s on Kirby Drive (Houston) and eat there often but this soup rocks. Wish I had more of Carrabba’s recipes.,Really good version of this recipe, thank you! Had to guess on the amount herbs, I added spinach and used hot Italian sausage.
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Steps
|
1
Done
|
Brown Sausage; Drain Off Fat. |
|
2
Done
|
in a Large Pot Combine All Ingredients Bring to Boil. |
|
3
Done
|
Reduce Heat,Cover. |
|
4
Done
|
Simmer For About 1 Hour or Until Lentils Are Tender. Add Water If Necessary, For Desired Consistency. I Like to Puree About 1 Cup of the Soup and Add Back to Pot to Give It a Thicker Consistency. |
|
5
Done
|
Sprinkle With Parmesan Cheese and Serve. |
