Okay, I have one more yummy soup recipe for these cold winter days.  I took a basic Italian lentil soup and kicked it up a bit with some changes and additions.  My daughter loves the Italian sausage in it and I love kale added to the mix.  Increases the nutritional value and the flavor.  I also like how easily it goes together.  Lentils are very earthy and very good for you. I have to say that my daughter loves this recipe; I made it because she was talking about it last week. Perfect to enjoy during this frigid weather.

If you hate kale leave it out; fresh baby spinach might be tasty too in it.  I like my kale fresh when making stews and I usually cut off any tough stems.  This recipe is naturally gluten free.  Do be careful about the broth you use.  Make sure it is labeled gluten free.

 

It could be made vegetarian; use vegetable broth and leave out the sausage.  I don’t always have the parm cheese on it but it is very tasty with it.

Lentil and Sausage Soup

Ingredients

¼ cup EVOL

1 cup diced yellow onion

2 large carrots diced

1-2 garlic cloves minced

1 can diced tomatoes

2 tbsp. tomato paste dissolved in ½ cup water

2 cups dried brown lentils, washed after measuring

1-2 quarts chicken broth, I prefer Kitchen Basics

1 lb Italian sausage

1 lb fresh or frozen kale.  Fresh is best; chop it up but frozen will do

½ cup fresh grated parmesan cheese, optional (for topping)

2 tbsp chopped parsley; can leave out if adding kale.

 

Directions:

Sauté the onion and carrots in the olive oil in a big heavy bottomed soup pot.  I use a heavy bottom as your soup will be less likely to burn.  Cook 4-5 minutes, stirring occasionally.  Add the sausage; push the onions to the pan’s walls so they don’t burn.  Cook for 3-4 minutes on each side. Add the garlic as you are turning or stirring .

Add tomatoes and stir up well, add the tomato paste in water and cook 10 minutes.  Add broth and season with salt and pepper; remove sausage to a plate to cool. Bring the soup back to a boil and then add lentils.

Cook about 45 minutes to 50 until lentils are done to your taste.  Stir it occasionally so it doesn’t stick.

Add the kale and cook 5-7 minutes then add back the sausage.  While the lentils are cooking you should cut up the sausage into rounds and add them to the stew when the lentils are done.    Let the soup stand at least 15-20 minutes once it is done.

Serve in a wide soup bowl with a good sprinkling of grated parmesan cheese on top.  Perfect on a cold winter night to warm you up from  your tummy to your toes!

I only made a half batch this time as that was all the lentils in the house. We ate it all up before realizing I had forgotten to take a picture of a bowl of hot soup, ready to dive my spoon into it’s tasty depths.  Next batch!