Lentil Soup with Italian Sausage

February 28, 2007

Lentil Soup with Italian Sausage

Lisa Janz, Tucson CSA

This recipe offers a good way to use wilted greens that have been sitting in the fridge a bit too long. I used kale and arugula, but any green can be substituted (I bet dandelion greens would be amazing). If using frisée, it’s probably better to add them to the sausage mix just before combining it with the lentil soup. It has quite few ingredients, but is quite simple to make and fairly quick (about 1 hour).

2 cups dried red lentils
5 cups broth (chicken, beef, or whatever else you have around)
3 cloves of garlic peeled and crushed
1/2 large onion
2 teaspoon sage leaves
2 sprigs of rosemary
2 tablespoon extra virgin olive oil
1 teaspoon salt

Combine the above ingredients in a soup pot and bring to a boil over medium-high heat. Turn heat down and simmer with lid slightly ajar until lentils are soft and begin to combine form a thick liquid. This takes about 1 hour. If needed, add more water during cooking process. Pick out the rosemary and sage leaves before adding sausage mix. Prepare the sausages while waiting for the lentils to cook.

1 tblsp extra virgin olive oil
3 Italian sausages cut into ½ to 1 inch lengths
2 black Spanish radishes grated, or 1 ½ tblsp bottled horseradish
3 tblsp fresh parsley, chopped
1 cup broth (as above)
1 bunch baby carrots (thin carrots from shares)
1 bunch of greens, chopped into 1 inch lengths (I used leftover kale and some arugula that was growing in my back yard)
1/8 tsp whole nutmeg, freshly grated
salt and pepper

Clean carrots and cut off ends, but do not peel. Heat olive oil in a pan over medium high heat. Add sausage and grated radish or horseradish. Stir and cook for two minutes. Add parsley. Stir and cook until sausage is browned all over and juices are beginning to show. Add broth and carrots. Cook over medium heat until carrots begin to are beginning to soften (about 5 minutes). Add greens and continue to cook until greens are wilted and carrots are soft, but still a bit firm. Sausage should be cooked by this time. Turn contents into soup pot and add nutmeg. Cook for two minutes and then taste. Season with salt and a generous amount of freshly grated black pepper. Especially good as a main dish with whole wheat bread and salad – in which case it will serve 3 people.

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