1 hour
Serves 8
Ingredients:
1/2 pound ground Italian sausage
2 Tbsp. coconut oil (If you don't have it, use olive oil, but coconut adds amazing flavor to the soup.)
1 medium onion, chopped
1 russet potato, cubed
1/2 cup carrots, diced
1/2 cup celery, chopped
1 1/2 cups dried lentils
1 Tbsp. black pepper
4 cups chicken broth
2 cups water
1/2 cup half and half
Low fat sour cream and Garlic Croutons to garnish
Make Dinner:
Brown Italian sausage in a medium frying pan over medium high heat. Drain and set aside. In a large dutch oven, heat coconut oil over medium heat. Add chopped onion, potato, carrots and celery. Saute for 10 minutes until onions become translucent. Add lentils and black pepper. Stir to combine. Add chicken broth and water. Mix well. Increase heat to medium high. Bring just to a boil and immediately reduce heat to medium low. Simmer soup for 40 minutes until lentils are soft. Use an immersion blender to blend soup until creamy, about 1 minute. If you don't have an immersion blender, place soup in actual blender and pulse until creamy 1-2 minutes. Return soup to dutch oven and add browned Italian sausage back in. Add half and half and mix well. Serve in large soup bowls topped with a dollop of low fat sour cream and garlic croutons.