Lentil Soup with Veggies and Spicy Sausage
This is a very flexible/forgiving recipe. Feel free to adjust the amounts of just about everything in it to your preference. I love adding in a parmesan rind to soups. I always cut them off my parm and keep in the wrapped up in the freezer. They add a nice depth to the soup.
Ingredients:
1 lb spicy pork sausage, casing removed and crumbled
1 large onion, diced
3 medium carrots, diced
3 stalks celery, diced
1 bell pepper, diced
16 ounces lentils, rinsed
4 cups chicken broth
6 cups filtered water
3-4 tablespoons tomato paste
½ teaspoon each dried oregano and sage, crushed
or, 1 teaspoon herbs de provence, crushed
¼ teaspoon cayenne
1 parmesan rind (optional)
1 pint cherry tomatoes, diced
1 bunch laminate kale, chopped
2 teaspoons kosher salt
In a large, heavy bottomed pot, cook crumbled sausage for a few minutes until it begins to release its fat. Add the chopped onion and cook for a few minutes.
Add in the carrots, celery, bell pepper, lentils, tomato paste, stock, water, herbs of your choosing, and parmesan rind (if you have one), and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
Add in the tomatoes, kale, and some of the salt, and simmer 20ish minutes longer, or until it seems done. Adjust seasoning based on your preference.
Makes 10-12 servings
Dr. Susanna Satten, D.Ac, L.Ac. is a licensed acupuncturist in Philadelphia, Pennsylvania specializing in the treatment of emotions, chronic and acute pain, fertility, and women’s health. She loves sharing her passion for natural approaches to improving health through her online articles and at her acupuncture clinic on 17th Street near Rittenhouse Square and her office in South Philly. Call/text 215-469-1750 to schedule your appointment today.
