Ingredients
\nSeasonings
\n1 teaspoon dried basil
\n\u00bd teaspoon dried parsley
\n\u00bd teaspoon oregano
\n\u00bd teaspoon mustard powder
\n\u00bc teaspoon pepper
\nSoup
\n1 lb. ground sausage, hot or mild
\n1 small yellow onion
\n1 cup carrots, diced
\n\u00bd cup celery, diced
\n2 tablespoons butter
\n3 cloves garlic, minced
\n2 tablespoons flour
\n1 tablespoon tomato paste
\n6 cups chicken broth
\n2 cups beef broth
\n1 teaspoon Worcestershire sauce
\n1 teaspoon hot sauce
\n1 cup dry brown lentils, rinsed. See notes.
\n1 14.5 oz. can diced tomatoes, drained
\nInstructions
\nCook the Sausage: Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, cover partially and continue to heat, stirring occasionally, until cooked through. It\u2019ll take around 10-12 minutes total. Set the sausage aside on a paper towel lined plate. Reserve 1 tablespoon drippings. (Butter can be used if you don\u2019t have drippings.)
\nAdd the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.
\nAdd the flour and tomato paste and cook for 2 minutes. Add the chicken and beef broth in splashes, and use a silicone spatula to \u201cclean\u201d the bottom of the pot to add more flavor the soup.
\nAdd the Worcestershire sauce, hot sauce, lentils, and seasonings. Bring to a boil, then reduce to a simmer. Cover partially and simmer for 45 minutes, stirring occasionally.
\nAdd the sausage back to the soup along with the diced tomatoes, Simmer for 10 minutes. A little water or broth can be added to thin the soup out slightly if desired. Serve!<\/p>\n
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