Thursday, December 10, 2015

Black lentil and spicy Italian chicken sausage soup

Between all the stuffing, au gratin potatoes, cookies, and pie, we must take a break. A small break, albeit, but a break none the less. I don't want to scare you away by calling this dish clean eating. I figured you already are a little less than enchanted by the thought of eating lentil soup, but this dish is darn good. You will look at the simple ingredients and you may not believe it but give it a go. 

The parsnips, carrots, celery, and onions up the flavor of the broth. Use a chicken sausage you really like. That's part of the success here, good chicken sausage. This meal is healthy and good. So so good. In fact, Blake and I ate lentil soup at one of our favorite restaurants in town last night and we thought this recipe was better. We may or may not have served this with a big chunk of crusty bread. We all have our limits. 

Black lentil and spicy Italian chicken sausage soup
Serves 6, adapted from Bon Appetit 

2 tablespoons of olive oil
1 pound cooked spicy Italian chicken sausage, cut into 1/2" rounds 
1 large onion, chopped
2 large carrots, peeled and chopped
2 large parsnips, peeled and chopped 
2 celery stick, chopped 
2 1/2 teaspoons Italian seasoning 
1 pound black lentils
3 quarts chicken broth
4 cups of spinach 

In a large pot over medium high heat, add 1 tablespoon oil. Once oil is warm, cook sausage until browned. Transfer sausage to a plate. 

Add last tablespoon of oil to the pot. Add onion, carrots, parsnips, celery, and Italian seasoning to the pot. Cook, stirring occasionally, until vegetables begin to soften, 7-8 minutes.

Add lentils and stir to coat. Add chicken broth and bring to a boil. Reduce heat to medium and simmer until lentils are tender, about 20 minutes. 

Add sausage back into the soup along with the spinach. Simmer for another 10 minutes. Season with salt and pepper to taste.  

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