Lentil Sausage Soup

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• 1 teaspoon dried basil
  Ingredient note

  Source: 1 teaspoon dried basil
• ½ teaspoon dried parsley
  Ingredient note

  Source: ½ teaspoon dried parsley
• ½ teaspoon oregano
  Ingredient note

  Source: ½ teaspoon oregano
• ½ teaspoon mustard powder
  Ingredient note

  Source: ½ teaspoon mustard powder
• ¼ teaspoon pepper
  Ingredient note

  Source: ¼ teaspoon pepper
• 1 lb ground sausage (hot or mild)
  Ingredient note

  Source: 1 lb. ground sausage (hot or mild)
• 1 each small yellow onion
  Ingredient note

  Source: 1 small yellow onion
• 1 cup carrots (diced)
  Ingredient note

  Source: 1 cup carrots (diced)
• ½ cup celery (diced)
  Ingredient note

  Source: ½ cup celery (diced)
• 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 2 tablespoons flour
  Ingredient note

  Source: 2 tablespoons flour
• 1 tablespoon tomato paste
  Ingredient note

  Source: 1 tablespoon tomato paste
• 6 cups chicken broth
  Ingredient note

  Source: 6 cups chicken broth
• 2 cups beef broth
  Ingredient note

  Source: 2 cups beef broth
• 1 teaspoon Worcestershire sauce
  Ingredient note

  Source: 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
  Ingredient note

  Source: 1 teaspoon hot sauce
• 1 cup dry brown lentils (rinsed. See notes.)
  Ingredient note

  Source: 1 cup dry brown lentils (rinsed. See notes.)
• 1 each bay leaf
  Ingredient note

  Source: 1 bay leaf
• 1 each 14.5 oz. can diced tomatoes, drained
  Ingredient note

  Source: 1 14.5 oz. can diced tomatoes, drained

1. Cook 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’ll 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’t have drippings.)
2. Add 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.
3. Add the flour and tomato paste and cook for 2 minutes. Add the chicken and beef broth in splashes, and use a silicone spatula to “clean” the bottom of the pot to add more flavor the soup.
4. Add the Worcestershire sauce, hot sauce, lentils, bay leaf, and seasonings. Bring to a boil, then reduce to a simmer. Cover partially and simmer for 45 minutes, stirring occasionally.
5. Add 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!