January 16, 2010

Italian Lentil Soup

Saute the following in a stock pot:

One pound of your favorite sausage, chopped into small bite-sized pieces
olive oil

Once cooked through, remove the sausage and let rest in a dish. Do not remove grease or sausage debris from stock pot. Add one more tablespoon of oil if necessary, and saute the following, stirring until getting soft:

two coarsely chopped carrots
two coarsely chopped parsnips
two celery stalks
one medium yellow onion

Add the following ans saute for five minutes until all moisture is absorbed:

one pound of dry, rinsed lentils (you can also use black eyed peas)
one tablespoon of basil, oregano, and parsley (if you want a strong herby soup, use more)
pepper

Add

3 quarts of chicken stock. (If using canned, choose a chemical free, organic, low sodium option.)

Bring soup to a boil and then reduce heat to a simmer. Cook soup until lentils are soft enough to eat, about 25 minutes. Taste soup to assure flavor and tenderness of the beans. Correct flavors if necessary with salt, pepper, or more herbs.

Reintroduce sausage to the soup and cook for another three minutes to blend flavors.

Add five cups of your favorite greens (spinach, kale, and escarole all work well).

Serve with a side of grated Parmesan cheese. Freeze unused portions for later consumption.