This is just a picture from my preparation stages. Keep in mind that whenever I use a recipe I rarely follow it exactly. They’re more like guidelines (stop reading this blog like Geoffrey Rush).
This soup is one that is pretty darn easy. Chopping and dumping for the most part.
Rinse and soak a bag of dried lentils in a bowl of cool water (lightly salt if desired).
Get a large soup pot and start browning a pound of sausage. The best ever sausage is the JD’s Italian sausage but beggars can’t be choosers.
Get to chopping while you’re waiting. Add more water to your lentils—more soaking means less cooking time. Try to allow them to soak 30 min to an hour.
When the sausage is completely browned then add one chopped sweet onion, 4 cloves of minced garlic and 4 stalks of celery (washed and chopped).
Cook til transluscent.
While you’re waiting for celery and such to cook: open can of diced tomatoes (Italian or garlic seasoned all the better). Shred 1 cup of carrot (Around 2 to 4 peeled carrots).
When ready, drain lentils and dump in soup pot, dump in carrot, tomatoes, 4 cups water and 2 cups of chicken broth.
Don’t worry! It will look freakishly watery. Lentils soak up tons and tons of liquid. I usually end up with a hearty soup even with all that water.
Add spices: garlic powder, black pepper. If you used regular sausage instead of Italian then add parsley, oregano, thyme and basil.
Be careful adding salt because most broth/bouillon and sausage have plenty.
Bring the pot to a boil, reduce heat and cover. Cook until lentils are tender. If you soaked lentils prior to this it won’t take very long. I give my about 30 minutes just for the flavors to meld.
Serve warm and top with shredded cheese if you like.
My husband hates tomatoes and celery but he adores this soup. I can make anything edible for my sweetie.
Just to recap:
And the ingredients were…
I hope you enjoy this as much as my hubster.