- 1 onion, chopped
- 3 stocks of celery, sliced
- 1 large carrot, sliced
- 4 cloves garlic, minced
- 1 to 2 cups mushrooms, sliced
- 2 teaspoon olive oil
- 8 ounces light sausage, cut into slices
- 1 bag (16-ounce) dried lentils (presoaked as instructed on bag), rinsed
- 7 cups (approximately) chicken broth
1. In a large saucepan, sauté onion, celery, carrots, garlic and mushrooms in olive oil until onions are tender.
2. Transfer everything to a large pot. Add the sausage and lentils and cover with chicken broth (about 7 cups).
3. Simmer for 1 to 1.5 hours until all of the liquid has been absorbed.
