I could really feel fall in the air today. Perfect for soup! This made enough for two meals for my family, so I put the leftovers in the freezer for another day.
1 cup dry lentils
Water or chicken stock
2-3 medium potatoes, diced (no need to peel)
1 lb Italian sausage (hot or sweet), casings removed
6-8 cloves garlic, minced
2 large shallots or 1 medium onion, finely chopped
2 red bell peppers, finely chopped
2-3 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Place the lentils in a soup pot with 4 or 5 cups of water or chicken stock. Bring to a boil, then reduce heat to a simmer. After about 15 minutes, add the potatoes.
While the lentils and potatoes cook, brown the sausage in a large skillet. Add the garlic and shallots or onion and continue to saute over medium high heat for 2-3 minutes. Add the red pepper, oregano, and thyme and cook for another 3-5 minutes.
When the lentils are tender, add the sausage mixture to the soup pot. Add additional water or stock as desired, plus salt and pepper to taste.