Wednesday, November 4, 2009

Soup's On!

The weather is getting cool, the leaves are falling... it's soup time! We've started enjoying this comfort food with come gluten free cornbread or a salad on the side. Make's a great meal! I just made a sausage lentil soup, but this soup can easily be made without meat for my vegetarian friends.

Sausage Lentil Soup

1 pound mild sausage (I used mild Italian, but any will do)
1 cup brown lentils, picked over & rinsed
1 cup red lentils, picked over & rinsed
8 cups chicken stock
2 large carrots, diced
1 large onion, diced
1 couple of ribs of celery, diced
2 T olive oil
2 tsp salt
1 tsp black pepper
1 T cumin
2 tsp garlic powder
1 28-oz can diced tomatoes
1 cup red wine
2 T red wine vinegar
2 T lemon juice
2 T brown sugar

In a large pot or dutch oven, crumble the sausage and saute until brown in 1 T of the olive oil. Remove from pot and set aside. Add another tbsp. of oil, and saute the onion, carrots, celery, and salt until the onion is transparent. Add the lentils, chicken stock, pepper, cumin, garlic, and the cooked sausage, and bring to a boil. Simmer, cover, and cook for 1/2 hour. Add the diced tomatoes, wine, vinegar, lemon juice, and sugar. Simmer for another 15 minutes, or until lentils are tender, stirring occasionally.

When I serve this, I will often put a dollop of sour cream or tsasiki or plain yogurt on top. YUM!

5 comments:

Linda said...

My family is not big on lentils, but I think they would eat this. It sounds good to me! Thanks for linking up.

Brian said...

Your soup sounds great. I haven't cooked with lentils much. I should give them a try.

Colleen said...

We fixed lentils once and it was a disaster. I'm going to try your recipe but - what's tsasiki?

Colleen said...

Never mind, I Googled it. Sounds great!

Babyfro said...

I love using lentils and have quite a bit in my house begging to be put to use. This looks delicious. Thanks for sharing.