Soup: Lentil Sausage Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A thick, hearty soup. Serve with crusty bread. Serving size is one cup. Top with a dollop of sour cream, if desired. Ingredients:
2 t. olive oil |
1 1/2 medium onion, diced |
3 medium carrots, diced |
3 stalks celery, diced |
4 cloves garlic, minced |
1 1/2 tsp. fresh thyme |
1 1/2 tsp. cumin |
3/4 c. long grain rice or 2 c. cooked brown rice (optional) |
2 c. lentils |
6 c. chopped kale |
8 c. low sodium chicken stock (or other low sodium broth) |
1 c. water (or more) |
6 oz. tomato paste |
1 tsp. salt, to taste |
1/2 tsp. freshly ground black pepper |
4 links chicken and apple sausage (optional) |
2 t. red wine vinegar, to taste |
Directions:
1. Heat olive oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until golden brown, about 6 minutes.
2. Add carrots, celery, garlic, thyme, and cumin and cook, stirring, until vegetables are softened, about 5 minutes.
3. Add rice, lentils, kale, stock, tomato paste, salt, and pepper and bring to a boil, then reduce heat to low and simmer, covered, until lentils are tender, about 30-40 minutes. Add water or extra broth if soup becomes too thick.
4. While lentils are cooking, heat a 10-inch nonstick skillet over high heat and brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut lengthwise in half and then into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.
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