We love thick, hearty soups! This one uses Beef Salami (ok, it was leftover hot dogs in the video!) but feel free to leave it out or substitute a veggie sausage. Add more water if you don’t want your spoon to stand up in the bowl.

  • 1/4 cup olive oil
  • 3 celery stalks, diced
  • 1 onion, diced
  • 3 carrots, diced
  • 2 tablespoons chopped garlic
  • 2 cups brown lentils (1 pound)
  • 1/2 pound Beef Salami or Hot Dogs (or veg sub.)
  • 1 bay leaf
  • 2 quarts water
  • Kosher Salt and Freshly Cracked Black Pepper
  • 1 tablespoon dry Italian Seasoning
  • 1/2 cup dry tiny pasta (like shells or tubetti)
  1. In a soup pot, heat the olive oil over medium. Add in the celery, carrots and onion and saute for 5 minutes until the veggies start to soften. Stir in the garlic and cook until fragrant.
  2. Stir in all the rest of the ingredients except for the tiny pasta. Be sure to season well with salt and pepper. Bring soup to a boil, lower to simmer and cover. Cook for 20 minutes.
  3. Take the cover off, give the soup a stir and taste it. Adjust seasoning if needed, and add water if needed. Bring back to a boil, stir in tiny pasta and simmer for 10 minutes. Enjoy!

You can also add a can of diced tomato or some chopped hearty greens to make the soup even more nutritious and delicious!