Thursday, January 7, 2010

Sausage and Lentil Soup

Absolutely amazing! Adapted from a recipe by Rachel Ray.

2 tablespoons extra-virgin olive oil
1 lb mild Italian Chicken sausage
2 cloves garlic, chopped
1 medium onion, chopped
1+ cup chopped cremini mushrooms
1 cup carrots, diced small
1 cup red lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, dried
1 teaspoons paprika
1 teaspoon cumin seed
2 pinches cayenne pepper
1 tsp dried rosemary
1 can (14-ounce)regular diced tomatoes
4 cups chicken stock
4 cups kale, a small bunch, veins removed and chopped

Crusty bread, to pass at table

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika, cumin, cayenne and rosemary. Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep soup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove bay leaf and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up soup.

Seriously good.

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