Classic Lentil Soup With Sausage
By Shannon O'Donnell
I started really getting into making homemade soups over a decade ago...my then-boyfriend (now-husband) LOVED to 'plop' gelatinous canned split pea or lentil soup into a pot, warm-it-up, and call it 'dinner'. Blech! I couldn't stand it, and began searching for good pea and lentil soup recipes to make at home.
This is the one I've been making ever since...I think at the time I found it on Epicurious.com, and it was the highest rated lentil soup on the website. An oldie but goodie!
CLASSIC LENTIL SOUP WITH SAUSAGE
* 4 1/2 cups chicken broth
* 4 1/2 cups beef broth
* 1 16 ounce package dried lentils
* 2 teaspoon fennel seeds
* 1 Tablespoon olive oil
* 8-10 oz good quality sausage, removed from casings (I use Insernio's, a local Seattle brand)
* 3/4 cup white onion, diced
* 3/4 cup diced carrots
* 3/4 cup diced celery
* 1 clove garlic, minced (as always, I used the pre-minced jarred kind to save time)
* 2 teaspoons dried thyme
* 1/2 teaspoon Creole seasoning
1) Combine broths and lentils into a large stockpot. Bring to a boil. Reduce heat, cover and simmer on low for about 20 minutes.
2) In the meantime, heat a large skillet over medium heat. Add fennel seeds and 'toast' for a minute or two, being careful not to burn. Remove seeds and set aside. Add oil to skillet and toss in sausage, cooking to brown. Use wooden spoon to 'cut' sausage into smaller pieces while it's cooking. Remove from skillet.
3) Add onion, carrot and celery to skillet (add more olive oil if necessary) and cook, stirring occasionally, until softening, about 5 minutes. Add in garlic and cook another minute or two (garlic is easy to burn, so I add it last).
4) Add fennel seeds, sausage, and veggies to stockpot of lentils. Add in thyme and Creole seasoning. Let soup cook over medium-low heat for another half hour or so.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.