Have you ever wanted something quick and tasty for dinner? Something you don’t have to really fuss over, but tastes like you did? My tried and true version of lentil soup is that recipe for my family. I tend to have all the ingredients on hand, so it is a great meal for us to have when I do not have time to run out to the store.

2 tbsp olive oil
1 onion, diced
2 stalks celery, small diced
2 medium carrots, peeled and small diced
4 cloves garlic, minced
1-1/4c green lentils, picked
Salt, to taste
Pepper, to taste
3-1/2c chicken stock
2-1/2c water
8 oz sausage, cut into rounds (I like andouille sausage, or a good jalapeño venison sausage)
1 tbsp balsamic vinegar
Dash of Tabasco hot sauce

Using a heavy bottomed pot or a Dutch oven, heat the olive oil over medium-high heat. Add in the onion and sauté until golden brown. This can take about 5-6 minutes. Stir in the carrots and celery until softened for another 5 minutes. Add the garlic and cook through for another minute or until fragrant. Add lentils, season with salt and pepper. Pour in the liquids; bring to a boil, then lower heat to medium-low. Cover and cook for 35-40 more minutes, or until the lentils are soft.

While the lentils are cooking, use a large skillet to brown the sausage. Set aside to drain. When the lentils are cooked add the sausage to the soup.

When serving, drizzle a scant teaspoon of balsamic vinegar over each bowl along with a few shakes of Tabasco hot sauce.

Happy cooking!