Hi! Well we are snowed in here! The wind is blowing the snow about in huge sheets but the sun is out and the world is a beautiful, if uninviting, white. We have a fire going and the animals are all happily sleeping...
Aww! They look miserable, huh?
Anyways, it is a good day to share this wonderful lentil soup I made last week.
So, I have never thought of myself liking lentils. I'm not sure why exactly, they are kinda ugly and seem sorta boring. Boy, I was wrong. This soup is absolutely wonderful and satisfying and hearty. The base recipe comes from allrecipes.com and it is a wonderful starting point. It can be vegetarian, but I added some kielbasa...
which was smoky and wonderful. I also added potatoes and extra carrots, garlic, spices...
and extra crushed tomatoes...
and stock instead of water...
And finished with spinach and some balsamic vinegar which added a wonderful deep flavor.
Lentil Soup with Spinach and Sausage
2 Tbs. grapeseed (or olive) oil
1/2 lb. kielbasa, sliced (or other sausage)
1 onion, chopped
4 carrots, sliced
2 celery stalks, chopped
4 cloves garlic, minced
1 to 2 cups potatoes, cut into 1 inch cubes
2 tsp. dried oregano
2 bay leaves
2 tsp. dried basil
1 28oz. can crushed tomatoes
8 cups chicken or vegetable stock (or combination of stock and water)
4 cups spinach, chopped
2 Tbs of balsamic vinegar (to taste)
salt and ground black pepper to taste
1. In a large heavy pot or dutch oven, heat grapeseed oil over medium heat. Brown sausage and remove to a paper towel-lined plate.
2. Add onions, carrots and celery to pot and cook until onion is tender, about 10 minutes.
3. Stir in garlic, bay leaves, oregano, basil and cook for two minutes.
4. Add potatoes, cook for 2 minutes.
5. Stir in lentils, tomatoes, stock and/or water, and reserved sausage. Bring to a boil, and then reduce heat, cover, and simmer for at least 1 hour and up to 2 hours. Just before serving, stir in spinach, cook until it wilts, and then add vinegar. Season with salt and pepper and more vinegar if desired.
Serve and enjoy!