March 25, 2011

Lentil Soup

I know that it is spring and a soup recipe seems a bit out of place, but winter is hanging around a bit and a warm soup sounded like the perfect way to end a very cold and rainy day. It isn't necessarily the prettiest soup to look at, it is, well, very brown, but what it lacks in visual appeal it more than makes up for in flavor. This recipe is originally from the Food Network and oh so good, I just made a couple of tiny changes. It was a huge hit with everyone around here and will definitely be a rainy day staple.

Lentil Soup
2 tablespoons olive oil
2 links Andouille sausage (or whatever kind you like), sliced
3 carrots, peeled and chopped
3 celery stalks, chopped
1 medium onion, chopped
4 cloves garlic, chopped
1 can diced tomatoes
1 1/4 cup lentils
7 cups chicken stock
5 fresh thyme sprigs
2/3 cup elbow pasta
salt and pepper

In a large heavy-bottomed pot heat 1 tablespoon olive oil over medium heat. Add the sausage and cook until browned. 

Remove sausage from pot. To pot add remaining tablespoon of olive oil. Add carrots, celery, onion and garlic. Season with salt and pepper. Saute until the vegetables are tender, about 5 to 8 minutes.

Add the tomatoes with their juices and simmer until the juices evaporate and the tomatoes break down, about 8 minutes. Add the lentils and mix to coat.

Stir in the broth. Add the thyme sprigs. Bring to a boil over high heat. Turn the heat down to low and simmer until the lentils are tender, about 30 minutes. 

Add sausage back to pot. Stir in the pasta and simmer until the pasta is done, about 8 minutes. Season with salt and pepper to taste.

Serve and enjoy!

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