I am pretty sure that you think all I eat is soup. But I can't help but share another recipe that is on heavy rotation. Especially after the gluttony of Thanksgiving. This Smokey Lentil Soup with Turkey Sausage is not a new recipe. I have shared before on Forks & Amusement. It deserves a re-post. There are a ton of vegetables and the lentils keep the soup hearty, but healthy. I love the smokey flavor the chipotles give this dish, which makes it so different from most lentil soups. If you want to keep it vegetarian, you can keep out the sausage. Turkey sausage works well, but I have also used fresh kielbasa and sweet Italian sausage for delicious results.
Smokey Lentil Soup with Turkey Sausage
forks & amusement 2010
1 1/2 cups lentils
2 tablespoons olive oil
2 onions, chopped
3 leeks, rinsed well, chopped, whites only
2 cloves garlic, minced
4 large turkey sausage links, casings removed
4 carrots, small dice
4 celery stalks, small dice
salt and pepper
1 tablespoon ground cumin
1 teaspoon fresh thyme, chopped
4 canned chipotle peppers, deseeded, chopped
2 1/2 tablespoons adobo sauce (what chipotles are canned
8 cups chicken stock
grated Parmesan cheese
Place lentils in a large bowl, pour in enough boiling water
to cover them and wrap top with plastic wrap. Let sit for 15
minutes. Repeat. Then drain.
Meanwhile, in a large pot heat up 1 tablespoon of the olive
oil over medium heat and add in the onion and leek. Saute
until they are beginning to become translucent, then add
the garlic. Cook for 30 seconds, then add in the sausage.
Brown the sausage with the vegetables, breaking up the
meat with the back of a wooden spoon. Continue to cook
and break it up until cooked through. Remove pot from heat
and pour meat mixture into a bowl.
Return pot to the stove over medium heat and add the
other tablespoon of oil. Once it is hot, add the carrot and
celery. Cook the vegetables until they are just beginning to
soften, stirring often. Add in the salt and pepper (to taste),
cumin, thyme, chipotle and adobo sauce. Stir well and add
the meat mixture back in the pot. Add the lentils and
combine well, cooking for just a couple of minutes. Add the
stock and bring soup to a boil.
Lower heat to low and allow to simmer for 30 minutes or
until lentils are softened and cooked through. Taste soup
for seasoning and adjust as needed. Serve in bowls with
grated Parmesan on top.
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