Spring Soup

I’ve been going against doctors orders to have my wisdom teeth taken out due to the countless horror stories from friends (thanks guys)!

Until a few days ago, when I had all four yanked out. It was a walk in the park dream in la la land, I can honestly tell you I don’t remember a thing. While I was waking up from the anesthesia, all I was concerned about was wither or not I could eat cupcakes. Or so I was told.

Its been a few days, and no I have not had a single bite of a cupcake. However, before my surgery I made a lentil soup and I wanted to share my recipe.

Lentil Soup 1 package Italian sausage (sweet, mild or spicy) 1 tsp. olive oil 1 cup (medium size) white onion, diced 1 cup parsley, chopped 1 cup carrots, diced 1 cup celery, diced 4 cloves of garlic, minced ½ of (12 oz) jar roasted red bell peppers, roughly chopped 1½ cups green or brown lentils 4 cups water salt and pepper 2 cans (14 oz.) vegetable broth 1 can (14 oz.) diced tomatoes with garlic & oregano 2 bay leaves 1. Heat large stock pot over medium-low heat, meanwhile remove casings from sausage and add to pot. Once browned add; oil, onion, carrots, celery, and garlic. Sauté until vegetables are soft, about 10 minutes. 2. Add roasted peppers, lentils, water, salt and pepper, broth, parsley and bay leaves to the meat and vegetables in the pot. Bring to a boil, then reduce to a simmer. 3. Cook for 1½ to 2 hours or until lentils are soft. Serve with French bread!