Consider adding some pesto at the end? Mushrooms?
| 1 lb | dried lentils, any variety |
| 1 | onion, diced |
| 3 large cloves | garlic, pressed |
| 14 c | cold water |
| 1-2 c | carrots sliced into rounds |
| 4 links | sweet Italian sausage |
| 2 tsp | sea salt |
| black pepper to taste | |
| 15 oz | tomato sauce (recommend Muir Glen organic |
| 1 tsp | dried basil, crushed |
| 1 tsp | turmeric |
| 12 oz | evaporated milk |
- Saute onions in a little PAM until they just begin to soften. Add water, lentils, and garlic. Bring to a boil; reduce to fast simmer and cook for two hours.
- Remove skins from sausage links and cook, breaking up into smaller chunks, until no longer pink. Put in food processor and pulse lightly, just one or two pulses, to reduce to small chunks.
- After 2 hours, add the carrots through basil and cook at a brisk simmer until carrots are cooked through, 20 minutes or so depending on the size of the carrots.
- Add turmeric, stir well.
- Mix about a cup of the hot soup into the milk, then add all back into the pot.
- Taste and adjust seasonings.
