I have tried several lentil soups over the past 10 years, and I always come back to the first lentil soup recipe I ever tried.  I loved it the first time, I love it still.  And it is so easy!

To keep things interesting, I will often try different kinds of sausage (Trader Joe’s has interesting varieties, including a yummy basil-based one that tastes great in this soup) or add a little more of this or that spice (or no spice at all if the sausage is quite flavorful).

I also have quit using granulated bouillon and simply use my own chicken stock for yummiest flavor.  To feed our family a few meals, I double this recipe.

But the recipe, as is, is just wonderful.

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1 cup lentils, sorted and rinsed

1/2 medium onion

1 tsp or so olive oil

14 ounce can Italian Stewed Tomatoes (check label to make sure it is gluten-free)

3.5 cups of water (I add more as I like a runny soup more than a stew)

1 tablespoon granulated chicken bouillon

1 clove of garlic

8 ounces sausage of choice, chopped

Saute onion and olive oil.  Add broth, stewed tomatoes (in their juice) lentils, and sausage.  Stir and bring to a boil.  Reduce heat and simmer for 45 minutes or so.

Add Italian seasoning to taste.