I don’t remember where I found this recipe, but it has become a fall and winter staple in my house - it’s simple, hardy and delicious. On top of that, lentils are full of health benefits - they can help reduce cholesterol (lots of soluble fiber), are a good source of protein, and are low in fat. The list goes on, but mostly I like them because they taste good and are easy to cook.
Like most soups, this one tastes even better the day after you make it. It also freezes well. If I had to guess, I’d say this recipe makes about 6-8 servings, depending on size. Here’s the recipe:
- ½ pound mild Italian sausage (chicken, turkey or pork sausage all work well)
- 1 large onion, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 pound French green lentils, dried
- 1 cup carrot, shredded
- 5 cups water (or start with less if you want a thicker soup)
- 28 oz. chicken broth
- 28 oz. diced tomatoes (with juices)
- 2 bay leaves
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes, or more if you like more spice
- salt and pepper, to taste
- ½ bunch of fresh chard or kale, coarsely chopped (optional, but recommended)
Directions
- In a large soup pot or dutch oven, sauté the sausage until cooked and brown
- Add onion, celery and garlic, sauté until tender (about 5 minutes)
- Add lentils, carrot, water, chicken broth and tomatoes
- Add herbs, spices and optional chard or kale
- Bring to a boil, then reduce heat to a simmer
- Cover pot and simmer for about 30 minutes until lentils are tender and soup thickens. If it needs more liquid, add water or broth as desired.
- Check for salt level and add more if needed
- You can keep the soup on low heat for hours without over-cooking the lentils. The longer it sits, the better it tastes…
- Serve with grated parmesan and/or a drizzle of quality olive oil
BWNA Recipe Box
Welcome to a new, and hopefully permanent, addition to the BWNA newsletter: our neighborhood recipe box. We’d like to invite neighbors to submit their favorite recipes— they don’t need to be original or fancy— just something you enjoy making and people enjoy eating. If you have a good story or picture to go along with the recipe, send those too! Submit your recipe to: Al Ellis, president@bwna.us