Soup to make you love lentils

9 02 2011

It’s perfect weather for soup! Here is a comforting soup recipe that I like. It does come out very sweet, but you could omit the apricots, switch out some of the carrots for more celery, or use a different variety of sausage if you like your soup less sweet.
I usually puree the whole batch before adding the sausage since I’m weird that way. I eat more soup when it has a smooth texture. And we all should eat more lentils! Especially this preggo girl in need of more fiber!

Sweet Sausage Lentil Soup

2 C lentils, washed and picked over (easiest to pick over, then wash)
1 lb carrots, peeled and sliced
2 medium white potatoes, washed and cut into small cubes
1 celery stalk, chopped fine
6 dried apricots, quartered (optional)
3 bay leaves
3 pinches dried thyme
1 big pinch ground nutmeg
1 pinch ground cinnamon
1 dash allspice
8-12 C chicken broth (you can use veggie too)
2 T olive oil
1 medium onion, chopped (about 1 cup)
2-3 T minced garlic
12-16 oz breakfast sausage links
Pepper/Salt to taste

Cut the breakfast sausage in small rounds and cook. (or vice versa; cook then cut) Chop up all your veggies while the sausage is cooking. Remove the sausage from the pan and drain the grease. Put the olive oil in pan and add the onions and garlic, cooking on medium low for about 5 minutes. The onion should be soft and translucent. Remove the onion mixture to a separate bowl.

Put the lentils, carrots, potatoes, celery, bay leaves, thyme, cinnamon, and nutmeg into the pot with 8 cups of the stock. Bring it to a boil and then turn the heat to low and keep it there, stirring it occasionally.

Cook the soup for about 30-40 minutes, until the lentils are tender. Take the bay leaves out and put the onions and garlic in. Taste it and add more seasonings if you want.

To thicken the soup, puree small amounts in the blender and stir back into the pot (about 1 cup at a time) until thick.  If you want it to be more soupy, add more broth. Add the sausage and heat till sausage is warmed through. Salt and pepper to taste.

Makes about 3 quarts
Adapted from a recipe at We Are Not Martha. Love their site!


Do you have any great soup recipes to share?