Ok, I fully realize that soup is not really the food of choice for most Superbowl fans. This soup, though, well, it could be a great way to "prep" for the Superbowl, or recover on Monday. :)
It's been nice and cold and wintery the past few days, so a warm, comforting soup seemed just what the doctor ordered (or nutritionist!). This recipe comes together quite quickly, with only about fifteen minutes of "active" time. In other words, if you have the supplies on hand, you can start it at six and have dinner on the table by seven.
Garlic Lentil Sausage Soup
serves 6
adapted from Smitten Kitchen
1/4 cup olive oil
2 large links of sweet Italian sausage, casings removed
1 medium onion, diced
2 stalks of celery, diced
2 carrot sticks, sliced or diced
2 cloves of garlic minced
pinch of red pepper flakes
1 cup brown or green lentils
2 bay leaves
1 28-can of crushed tomatoes
6 cups of water
To finish:
1/4 cup olive oil
2 cloves of garlic, sliced
handful of greens per bowl, shredded or thinly sliced (kale, swiss chard)
Heath the olive oil in a large pot, medium heat. When the oil is hot, add the sausage. Break it up with a wooden spoon and cook until slightly browned. Add the celery, carrots, onions, and garlic, as well as a pinch of salt and pepper and the red pepper flakes. Cook for about five minutes, until the veggies are slightly softened.
Add the tomatoes (I blended mine first, as I don't like the texture of cooked tomatoes; the soup will work either way!), the water, and the lentils. Bring to a simmer and allow to cook until the lentils are tender, about 40-45 minutes. Add salt and pepper to taste. If the soup seems to be too thick for your liking, add a bit more water.
When the soup is ready, place your greens in each serving bowl. In a small pot or pan, heat the remaining 1/4 cup olive oil and the sliced 2 cloves of garlic. Heat over medium-high heat until the garlic softens a bit and starts sizzling. Ladle the soup into the bowls, over the greens. Drizzle with a bit of the garlicky oil. Serve.
Goes great with crusty bread or warm flat bread.
Garlic Lentil Sausage Soup
serves 6
adapted from Smitten Kitchen
1/4 cup olive oil
2 large links of sweet Italian sausage, casings removed
1 medium onion, diced
2 stalks of celery, diced
2 carrot sticks, sliced or diced
2 cloves of garlic minced
pinch of red pepper flakes
1 cup brown or green lentils
2 bay leaves
1 28-can of crushed tomatoes
6 cups of water
To finish:
1/4 cup olive oil
2 cloves of garlic, sliced
handful of greens per bowl, shredded or thinly sliced (kale, swiss chard)
Heath the olive oil in a large pot, medium heat. When the oil is hot, add the sausage. Break it up with a wooden spoon and cook until slightly browned. Add the celery, carrots, onions, and garlic, as well as a pinch of salt and pepper and the red pepper flakes. Cook for about five minutes, until the veggies are slightly softened.
Add the tomatoes (I blended mine first, as I don't like the texture of cooked tomatoes; the soup will work either way!), the water, and the lentils. Bring to a simmer and allow to cook until the lentils are tender, about 40-45 minutes. Add salt and pepper to taste. If the soup seems to be too thick for your liking, add a bit more water.
When the soup is ready, place your greens in each serving bowl. In a small pot or pan, heat the remaining 1/4 cup olive oil and the sliced 2 cloves of garlic. Heat over medium-high heat until the garlic softens a bit and starts sizzling. Ladle the soup into the bowls, over the greens. Drizzle with a bit of the garlicky oil. Serve.
Goes great with crusty bread or warm flat bread.