Healthy Carrabba's Lentil and Sausage Soup Recipe

This is an attempt to make a healthier version of Carrabba's lentil soup by replacing the sausage with beef and using the same seasonings as Italian sausage would have. It's seriously tasty.

Ingredients

Soup

• 95% lean ground beef, 1 package
• 6 large leeks, white part, cleaned and diced
• 1 lb lentils (make sure to get the brown/grey ones, not the red or French ones)
• 1 large onion, diced
• 3 celery stalks, diced
• 1 28oz can diced tomatoes
• 4 cups beef broth
• 2 tbsp olive oil
• 4 cups water (or more, if necessary)

Seasonings

• 1 tsp dried red chili flakes (the kind you put on pizza)
• 1 tbsp fennel seed
• 1 tbsp paprika
• 1 tsp ground cumin
• 2 bay leaves
• 1 tsp fresh ground black pepper
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tbsp salt, or to taste

To Serve

• 1 small bunch parsley, chopped

Preparation

1. Cook the ground beef until it starts to brown, then add the fennel, paprika, cumin, black pepper, red chili, and oregano. Mix well and cook until the beef is nicely brown.
2. Transfer the ground beef to another bowl or paper plate.
3. Add the oil and cook the leeks, onion, and celery for 5-10 minutes, or until well softened.
4. Add the tomatoes, reserved beef, broth, basil, salt, lentils, bay leaves and water. If necessary, add more water until there's about an inch or two of water over top.
5. Bring to a boil, cover, and simmer for 1 hour and 15 minutes, stirring every now and then. The lentils should have a very slight bite to them, but be fairly soft.
6. Add the parsley, cook for 2 minutes.
7. Taste for seasoning and add more salt if necessary.

Notes

   This would be even tastier with real sausage and bacon, maybe add some carrots, and serve with Parmigiano-Reggiano cheese and a little drizzle of olive oil.