Scott's Lentil Soup

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I love Carrabbas' lentil soup. I found plenty of copy cat recipes but not the same taste. So I made my own version. This is on the spicy side with a bold taste. Best served with quality thinly sliced bread.

Preparation time: 20
Cooking time: 60

Serves: 8


1 package Hot Italian sausage, casing removed chopped into large chunks
1 large onion, chopped into large chunks
1 stalk celery, chopped into large chunks
2 carrots, roughly chopped
6 cups chicken broth
2 (14 1/2 oz) cans diced tomatoes, undrained
2 cloves garlic minced
1 teaspoon salt
2 cups dry lentils, rinsed
Black pepper, red pepper flakes, basil, oregano, parsley, thyme to taste (about 1/2 tsp of each for me)


You'll need the biggest pot with a lid you have (I use a 10 quart stock pot). And a food processor.

Brown sausage in pot
Meanwhile, place the onion, celery and carrots in your food processor
Remove the browned sausage and place in food processor. Pulse until all ingredients are combined.
Add all ingredients into pot starting with the broth.
Bring to a boil, reduce heat and simmer for 1 hour


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