Tony's Table: Lentil Soup

NEW YORK (CBS 2) - Nothing takes the chill out of your bones like a nice hot bowl of soup. This week, CBS 2's Tony Tantillo explains how to make this hearty lentil soup.

Lentil Soup

1 medium-sized carrot, chopped fine
1 celery stalk, chopped fine
4 cloves garlic, chopped fine
1/4 cup elbow pasta
1 cup lentils
2 mild Italian sausages, removed from casing and chopped fine
2 rosemary sprigs
Fresh oregano and thyme to taste
1/2 cup chopped tomatoes
1 quart chicken stock
1 quart hot water
4 oz. Italian parsley, chopped
1/4 cup olive oil
Parmesan cheese

- Heat olive oil, celery, carrots, and garlic in the bottom of a large soup pot.
- Cook until everything is translucent.
- Add sausage to pot, simmer for two minutes.
- Add chicken stock, water, rosemary, thyme, oregano, and lentils.
- Cover pot and cook until lentils are soft. This will take between 45 minutes and an hour.
- Add pasta and allow to cook for another 10 minutes.
- Serve in bowls, topped with Parmesan cheese and a drop of olive oil.

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)