Lentil Soup W Spicy Sausage |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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It's a combination of several book recipe ideas that's been made in my family as long as I've been alive. Ingredients:
6 links italian sausage (mix of hot and sweet or whatever you have. the hot sausage really makes the soup though), browned and sliced (doesn't have to get all the way cooked in the browning) |
4-5 slices of bacon, cooked, chopped, and drippings reserved |
4-5 celery stalks, diced medium |
2-3 medium onions, chopped |
4-5 medium carrots, chopped |
4-5 medium yukon gold potatoes, peeled and chopped (don't peel when you do the other veg, wait until the soup's on and you're ready to add them, then peel and chop) |
1 cup lentils (brown is classic for the recipe, green/red/yellow are cool too) |
1/2 can tomato paste (or all of one, they're a pain to keep. if you're really cool and have it in a tube about 2 t) |
2 bay leaves |
1 t thyme (if you use fresh thyme sprigs, throw 4 in) |
one bunch flat leaf italian parsley, chopped |
lots o' water (bout 8-10 cups) |
salt and pepper to sweat the veg and then to taste after the taters go in and cook for about 20) |
Directions:
1. Brown the sausage. Put it on some paper towels to drain.
2. Cook the bacon in your soup pot. LEAVE the drippings (you can, if you must, drain some out to lighten this up).
3. Remove the bacon and add the celery, onion, and carrots. Enjoy the aroma. Salt to sweat and saute for about 5 minutes until the onion and celery are softened and the carrots are just starting to soften.
4. Add the bay leaves and thyme.
5. Add the tomato paste and stir it through for a minute.
6. Add the water, lentils, sausage, and chopped bacon. Stir through. The water should be enough to completely cover everthing that's in the pot, plus the potatoes to come, and be a soup. You want 'broth' here.
7. Cover, bring to a boil and then drop it to a low simmer for 30 minutes.
8. Add the taters and continue to simmer covered for 30 minutes.
9. Add in the chopped parsley and stir through before serving.
10. Remove the bay leaves (and thyme sprigs if you went that way).
11. Get your bowls and bread plates ready and serve it up.
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