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Lentil Soup w/Sausage

September 14, 2011 Leave a comment Go to comments

Lentil soup w/sausage

We’re on a soup kick. I make a big pot at the beginning of the week which gives us each a few servings for lunch throughout the rest of the busy week.

The first time I ever had lentil soup, a vegan friend in high school had brought  a can of Campbell’s Chunky soup for lunch. As a vegetarian at the time, this appealed to me. Nowadays, I don’t eat soup from a can but the memory of that soup made me search for a recipe. I used a basic recipe from Mark Bittman as my foundation and added some sausage we had in the fridge:

Lentil Soup w/Sausage

  • 1 onion, chopped
  • 2 carrots, cut into 1/2 -inch dice
  • 2 celery stalks, cut into 1/2 -inch dice
  • 1 potato, cut into 1/2-inch dice
  • 1 cup lentils, washed and picked over
  • 1 bay leaf
  • 6 cups chicken, beef, or vegetable stock
  • 1/4 lb. sausage of your choice
  • Freshly ground black pepper
  • Salt
  1. Take sausage out of the casings, brown and set aside.
  2. Add the onion and cook, stirring frequently, until soft, just a minute or two.
  3. Add the carrot and celery and keep cooking and stirring until brightly colored and hot, about 2 minutes.
  4. Add the lentils, potatoes, bay leaf, and stock; sprinkle with freshly ground black pepper. Bring to a boil, then turn the heat to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes.
  5. Add the sausage back in. Add more stock if the soup is too thick. Just before serving, taste, sprinkle with salt and more pepper if needed, and serve.
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