Sunday, April 5, 2009


I have come to really enjoy and appreciate the many varieties of soup during this time of Dave transitioning to a new job. We have found it to be an extremely healthful and frugal way to stretch our food supply and our balance in the checking account.

Here is one we sampled recently that all of us thoroughly enjoyed. Even the other non-soup loving individuals in the house :)

Lentil Soup with Sausage and Kale

1 Tbsp Extra Virgin Olive Oil
1 lb bulk sausage (I actually bought a smoked sausage and diced it, it was delicious)
1 cup lentils
1 medium onion
3-4 cloves of garlic, grated
1/2 lb cremini mushrooms, thinly sliced
1 potato (we were out of white potatoes so I used a sweet potato, highly recommended)
2 sprigs rosemary, chopped
3-4 sprigs thyme
salt & pepper to taste
1/4 cup tomato paste
4 cups chicken stock
1 bunch kale, thick stems removed, leaves shredded

Place a large soup pot over medium-high heat with one turn of the pot of EVOO. Once hot, add the sausage and saute for 3-4 minutes, breaking into small pieces as it cooks and browns.
While sausage is browning, pour lentils out and sift thru for small stones.
To the browned sausage, add onion, garlic, potato, mushrooms, rosemary, thyme, salt, pepper and tomato paste. Cook, stirring frequently for 3-4 minutes.
Add the stock and 2 cups of water, turn the heat up to high and bring to a bubble. Add the lentils and the kale. Stir until the kale wilts in then turn heat down to medium and simmer 30-45 minutes until lentils are tender.

Next time we have this soup I am going to try it as a vegan dish. I think it will be just as lovely and filling.

Post your comments and let me know if you and your family enjoy this for a meal. Let me know any of your personal alterations.

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