Skip to content

Sausage and Lentil Soup

October 30, 2009

You probably thought I dropped off the face of the Earth.  That’s almost true, and I sure haven’t done any cooking in the past week.  However, I will leave you with a favorite recipe perfect for this time of year.  I love lentils and soup, and especially lentil soup.  This one gets a lot of flavor from turkey Italian sausage and tastes better every day.  It makes a lot so you can eat on it during the week.  The lentils will absorb a lot of water even it has finished cooking.  Just keep thinning with water each time you reheat it to make a soupy consistency.

Ingredients:

1 T olive oil

1 clove garlic, chopped

1 shallot, minced

1/4 c celery, chopped fine

1/4 c carrot, chopped fine

2 t dried Italian herbs

1 t red pepper flakes (or to taste)

salt and pepper to taste

3-4 big links mild or hot Italian turkey sausage (or pork), depending on how meaty you like it.

1 bag brown lentils, picked over and rinsed

6 c chicken stock or water

Parmesan for top

1/2 c chopped fresh parsley (optional)

Directions:

Heat olive oil in big stock pot over medium heat.  Add garlic and saute for 30 sec until you smell it.  Add shallot, carrots and celery and saute until softened, about 5 minutes.  Add red pepper flakes, Italian herbs and salt and pepper to taste, and combine.  Remove sausage from casings and crumble into pan.  Cook, breaking up meat with a wooden spoon, until it is cooked through.  Turn heat up to high and add rinsed lentils and 6 c of the stock or water.  Bring to a boil, then turn heat down so the soup is at a gentle simmer.  Cook for 35 minutes, adding more stock or water if necessary.  When lentils are tender and broken down, taste and season with more salt and pepper, if necessary.  You could stir in a 1/2 c of freshly chopped parsley if you’d like.  Serve topped with Parmesan.

Advertisements
One Comment leave one →
  1. Sarah's Mom permalink
    January 3, 2010 5:26 pm

    I just made this recipe for the first time and it is delicious! The flavor was even better the second day. I used hot Italian sausage and did not add the red pepper flakes, and it is still spicy enough. Tasty and filling with lots of leftovers. My favorite kind of cooking!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: