My mom adventures in Fort Collins


Kitchen success: Sausage and “superfood” soup

You know me, I don’t speak “superfood” very often. But this delicious soup has two secret weapons.

Red lentils

Red lentils

Kale

Kale

I got the inspiration for this soup from the amazing (ah-may-zing!) vegan foodie website, Ohsheglows. Now, this is neither vegan nor vegetarian, but it easily could be–here is the link back to the original recipe if you care to take a look. My version does include soaking the lentils (though you don’t have to, I just like to do this so that it soaks up less of the broth when you cook it–lentils are like sponges that way), so including soak time, it will take about 2 hours to prepare, but most of this is not active time. Active time is about 20 minutes. Totally worth the time, and it makes a ton.

Ingredients:

The yummy ingredients

The yummy ingredients

  • 1 cup dry red lentils, soaked for about an hour, then rinsed
  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 2-3 cloves of garlic, minced
  • 2 sausage links (preferably Linguiça sausage), casings removed
  • 3 celery stalks, chopped
  • 1 1/2 tsp cumin
  • 2 tsp chili powder
  • 1/2 tsp smoked paprika
  • dash cayenne pepper
  • 1 bay leaf
  • 1 Qt. chicken stock
  • 1 1/2 cups water
  • 1 28-oz can of diced tomatoes (preferably fire-roasted)
  • 2 cups chopped kale
  • salt and pepper to taste

In a dutch oven, heat olive oil. Add onions and cook for a few minutes. Throw in the sausage, breaking it into smaller pieces as it browns.

Sausage and onions

Sausage and onions

Continue until sausage is nearly cooked through, then add the garlic and celery. Stirring occasionally, cook until celery softens (about 5-6 minutes). Add cumin, chilli powder, smoked paprika, and cayenne. Add stock, water, tomatoes and bay leaf. Bring to a boil, then cover and simmer for 30 minutes. Add kale, and simmer for a few minutes more.

The finished product, packed with flavor and vitamins

The finished product, packed with flavor and vitamins

I served it with a slice of homemade bread–not homemade by me, though. Made by Cory, even better!

IMG_1141

It’s likely you’ll have leftovers, and when you reheat it you may need to add a little water to give it more broth (lentils=sponges, remember?). I’ve tried the vegan version and then once tried it with chicken broth in place of the vegetable broth (though still without the sausage). I must say, the broth truly is delicious with or without any meat at all, but, you know me: you can take the girl out of Wisconsin, but you can’t take the Wisconsin out of the girl. Just two links of sausage will hearty-up the broth like nobody’s business.

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2 Comments so far
Leave a comment

Jaymers, thanks for the recipe. I guess I have to stalk you exclusively on your blog now that you plan to cut back on Facebook. The food nerd in me wanted to mention two things that more sensitive folks might appreciate in your recipe. If people get gas from lentils (or even if they don’t), soaking them first in warm water with a squeeze of lime juice will diminish the gas producers in the lentils, and also make the nutrients easier to absorb. Dump out the soaking water and rinse them well. And if people have kidney stones running in their family (or have had them before), they should boil the kale in a separate pot of water for one minute to reduce the oxalates before adding them to the soup. (And dump out the water they used to boil it.) Same goes if you cook spinach or beet greens. Looking at your pot of soup is making me hungry….yum! Thanks for sharing.

Comment by indiaindiana

Very interesting, Jo! I had no idea about the kale. Thanks for the suggestion. Interesting about the lentils, I had always heard that you don’t want to introduce an acid to a bean until they were already cooked–but I’ll try it. Thanks for stalking me!

Comment by jaymers




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