When the temps drop into the low 20’s and 30’s I get the urge to hang out in my warm kitchen and cook. And boy when I do, I usually end up with enough food to feed a small army. I love sharing my food with neighbors and friends. I love packing up a meal and surprising them with some food they didn’t have to cook.
Winter calls for soups and hearty meals. One of my favorites is lentil soup. I love this recipe. It is simple and packed with healthy veggies.
Corine’s Lentil Soup
1 lb Italian sausage (or you can use sliced Kielbasa)
2 Tbs olive oil
clove of garlic, minced
1 onion, chopped
4 celery stalks, sliced
3 carrots, peeled and sliced
6 cups chicken or veggie stock
2 cups of lentils
1/2 tsp oregano
1/2 tsp basil
1/2 tsp parsley
salt and pepper (add right before you serve it)
In a small skillet briefly sauté onions and garlic and olive oil. Add meat and brown, add rest of ingredients and add in pot bring lentils and water to boil reduce heat to medium.
Cover and simmer for 1 hour or until lentils and veggies have cooked. Add more broth if necessary for desired consistency. Sometimes (like today) it turns out more like a stew or just lentils. But all you do is add a little bit more chicken broth to make it more soup-y. You could also puree about 1 cup of the soup and add back to pot to give it a thicker soup.
Sprinkle with parmesan cheese and serve with bread sticks and/or a big salad.
Enjoy and stay warm.