Friday, September 27, 2013

Sausage & Lentil Soup (contains legumes)

Lentils are not paleo, but maybe twice a year I make and enjoy this soup. For some reason, I can digest lentils a lot more easily than most other legumes, especially because I soak them first. If you don't do them at all, then feel free to skip this one. Another thought/suggestion would be to simply skip the lentils and up the vegetables. I really liked the chunks of cauliflower so would suggest maybe using a whole head.


Sausage & Lentil Soup
adapted from Every Day with Rachael Ray 

sausage:
1 lb. ground pork or turkey
salt & pepper
2 tbs. red wine vinegar
2 tbs. minced flat-leaf parsley
2 cloves garlic, minced
1 tsp. crushed red pepper
1 tsp. fennel seed
1 teaspoon granulated onion
pinch of ground nutmeg

lentils:
1 cup dried lentils
2 bay leaves
1 small onion, halved
1/2 tsp. salt

soup:
3 tbs. olive oil, plus more for cooking
2 carrots, peeled
1 onion
1/2 head of cauliflower, cut into florets
2 to 3 cloves garlic
2 ribs celery
1 bunch flat-leaf parsley–stems and leaves separated, leaves finely chopped and reserved for garnish
2 to 3 sprigs fresh rosemary
salt & pepper
4 cups organic chicken broth
generous splash of red wine (optional)

In a large bowl, combine the sausage ingredients and let stand 15 minutes. In a medium saucepan, place the lentils with the bay leaves, onion and salt. Cover with 2 inches of water, bring to a boil and cook until tender but with some bite, 20 to 22 minutes. Drain and discard the bay leaves and onion.

Meanwhile, in a medium soup pot, heat 3 tbsp. of the olive oil, a few turns of the pan, over medium heat. Using a food processor, pulse the vegetables, parsley stems and rosemary leaves from sprigs until chunky; transfer to pot. Season, cover and let ingredients sweat in the oil, 6 to 8 minutes.

Add the stock and 2 cups water. Bring to a boil, then reduce the heat and simmer for about 10 minutes. While the vegetables are cooking, heat a little olive oil in a large nonstick skillet over medium-high. Cook the sausage until brown and crumbly, about 5 to 7 minutes. Drain the fat, then stir the sausage into the soup along with the cooked lentils. 

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