MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sausage and Lentil Soup (Carrabbas)
 Categories: Carrabbas, Testing, Copy cat, Soup
      Yield: 15 Servings
 
      1 tb Oil
    3/4 c  Diced carrot
      1 c  Ribs celery, diced
      1 lg Onion; chopped
      2 cl Garlic; crushed
  1 1/4 lb Hot italian sausage;
           Removed from casing
  8 1/2 c  Chicken broth;
           - dditional 14 oz can at end
      2 cn Diced tomatoes (14 oz)
      1 lb Dried lentils

MMMMM-------------------------SEASONINGS------------------------------
      1 ts Salt (optional)
    3/4 ts Black pepper
    1/2 ts Crushed red pepper flakes
    1/2 ts Oregano
    1/2 ts Thyme
      1 ts Fennel seeds
      1 ea Bay leaf.
 
  45 minute prep. Large crockpot done in 5 to 6 hours.
  
  In large saucepan, heat oil over medium high heat.  Add carrot,
  celery, onion and crushed garlic.  Saute until tender.
  
  Remove vegetables from the pan, and add one pound of hot Italian
  sausage that has been removed from the casing.  Brown the sausage and
  drain off the fat.
  
  NOTE: I used 6 quart crockpot to cook the soup.
  
  In Large stockpot, place 8 1/2 cups of chicken broth, the vegetables
  and the cooked sausage meat.  Add the two cans of diced tomatoes. Add
  the dried lentils which have been washed according to package
  directions.
  
  Add seasonings (see above)
  
  Simmer until the lentils are tender- 30 - 45 minutes. Make sure
  lentils are tender.
  
  NOTE: With crockpot I cooked on high for 5 hours and lentils were
  still not totally tender.  Will cook 6 hours on high next time
  
  Remove 1/2 of the soup and puree it using hand held blender and then
  return it to the pot.  Correct seasonings and remove bay leaf.
  
  note: Gail did NOT puree any of the soup.
  
  Very close to Carrabbas soup.  Makes a large amount.  Should freeze
  well. I will make again.
  
  Spiceness of soup hinges closely to how hot the sausage is.
  
  Variation of recipe found on the web.
  Tested 3/22/06
 
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