Hearty Lentil Soup
Most of the meals you see here are not prepared with the idea that they are glorious. Sometimes you just need something to get you through the week. I wasn’t inclined to cook this time around, but I did anyway. I wanted lentil soup that I’d eat all week long.
I sauteed Italian sausage made with chicken and set it aside (left). To the right, I sautee celery, carrots, and onions in olive oil. I added tomatoes, lots of garlic, coriander, cumin, bay leaves, thyme, salt and pepper. Once the mixture cooked down, I added a little vermouth to the pot. The chopped potatoes in the picture’s center were added when the vermouth had cooked off, and the lentils shortly after. Then came the broth and cheap beer. I also pitched in the leftovers of my experimental peach salsa. It added a nice touch of sweet heat.
Bring on the lentils and drop the beats! I could bathe in this stuff if I didn’t want to eat it. I added the cooked chicken sausage at the very end of the process, cut off the heat, stirred, and served 10 minutes later. In retrospect, I should have cooked the potatoes earlier with the celery and carrots, as it still seemed a bit stiff at cooking’s end.
This version of lentil soup could feed and army. Or a horse. Or an army of horses. Or me: an army of one. Good enough to eat again. And again.
September 4th, 2008 at 8:55 am
I also made lentil soup recently. Mine was pretty similar to your’s but I added a can of reduced fat coconut milk and some sweet potatoes. Turned out really nice!