Monday, December 2, 2013

Mediterranean Lentil and Sausage Soup

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Last year, I scored a neat cookbook, The Ultimate Soup Bible at my favorite thrift store, The Salvation Army.  It probably wouldn't have been a book I would have splurged on, given it's hefty price tag and actual weight for that matter. I am the ultimate soup lover and for $8 that seemed like a book purchase I had to make.

This recipe was one I flagged as interesting. I immediately lighten it up a bit, removed the bread portion and added some carrots and celery.  It was delicious and hearty.  It is a wonderful cold weather soup and I will make it again very soon.  The only mistake I made was not doubling the recipe right off the bat.  I like to make my soups in a large pot and freeze a couple portions at one time.  My thinking is, if you are going to the trouble, you might as well make it count.

I used regular brown lentil beans found at any grocery store.

Mediterranean Lentil and Sausage Soup

1 tablespoon olive oil
1 cup chopped onion
1 cup frozen miropaux mix, onions, celery, carrots
2 cloves garlic, minced
2 cups lentils
2 cans chopped tomatoes (14 oz)
6 cups chicken broth
2 pounds Italian Sausage, turkey is fine
4-8 tablespoons prepared pesto


1. Heat oil in large stock pot and brown sausage over medium heat for about 5-7 minutes. Once brown add vegetables and cook until soft. Add garlic and cook until fragrant. 

2. Add lentils, tomatoes and broth and bring to a boil. Reduce heat to medium low and cook until lentils are soft, about 30 minutes.

3. Remove sausage links and slice into rounds.  Before adding sausage back, remove about 2 cups of lentils and puree with emulsion blender.  Pour back into pot.

4. Add sausage back to pot and cook for about 5-15 minutes more until soup is nice and thick.

5. Top with prepared pesto and swirl.  Can add additional pesto to servings if desired.

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