It's Soup Season

I heart my Dutch oven. And it's going to be getting quite a workout over the next several months, as we have now hit full blown soup season.

I'll make big pots of soup, strew, and chili all year long, but I definitely pick up the pace come cooler weather. There's something about the brisk Fall air that just begs me to simmer something on the stovetop. I have my favorite recipes that I find myself frequently going back to, but I also add a few new soups to my repertoire each year. Turns out this year I'm obsessed with lentils.

Last month I made an amazing pot of lentil and sausage soup that was a near-exact replica of our favorite soup at Carraba's. Just the other night, I had a cup of vegetarian lentil soup at Louise's that was almost as good and had me craving more. Lucky enough, I stumbled across this recipe in the latest issue of Taste of Home. This satisfied my lentil longing, with just a couple minor tweaks (theirs was also vegetarian, but what fun is that? I added sausage).

Lentil Tomato Soup
Ingredients:
1 teaspoon olive oil
1 Italian chicken sausage link, casing removed
5 cups water
4 carrots, sliced
1 onion, chopped
3/4 cup dried lentils
3 oz. tomato paste
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon pepper

Directions:
Heat oil in Dutch oven over medium-high heat. Cook sausage until no longer pink, about 5 minutes. Using a slotted spoon, remove sausage to paper towel-lined plate. Set aside. Do not clean Dutch oven.

Add water, carrots, onions, and lentils to Dutch oven. Bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes or until vegetables and lentils are tender. Stir in remaining ingredients, including sausage. Return to a boil, reduce heat, and simmer, uncovered, 5 minutes.