Fall Lentil Soup with Potato Rolls
1 Tablespoon oil
1 carrot diced (**sale** 2 lb. bag $2.00)
2 stalks celery, diced (**sale** $0.79 each)
1 large onion, chopped
½ teaspoon garlic, minced
1 pound hot Italian sausage (**sale** Tennessee Pride 16 oz. Chub $2.50)
8 cups chicken broth (**sale** Swanson 14oz.-14.5oz. $0.50)
2 (14.5 ounces) cans crushed tomatoes
2 cups dried lentils, washed according to package directions
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon crushed red pepper
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon fennel seeds
1 bay leaf
1 bag potato rolls (**sale** 12ct. $2.49 )
1 bag baby carrots (**sale** 2lb. bag $2.00)
1 bottle ranch dressing (**sale** Kraft 14-16 oz. $1.66)
In a large saucepan, heat oil. Add carrot, celery, onion and minced garlic. Saute until tender.
Remove vegetables from the pan and add Italian sausage to the pan. Brown the drain off fat. In a large stockpot, pour chicken broth, sauted vegetables and the sausage. Add tomatoes with juice, and lentils. Season with salt, black pepper, crushed red pepper flakes, oregano, thyme, fennel seeds and bay leaf. Simmer until the lentils are tender, 30-45 minutes. Remove bay leaf before serving. Serve with potato rolls from bakery and baby carrots with ranch dressing for dipping.
Fall lentil Soup: $10.10 (2.50 for lentils) Over $.40
Potato rolls: $2.49
Fresh Carrots with 1 cup Ranch Dressing for Dipping: $2.80
Meal #3 Total: $15.39
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