Tuesday, October 21, 2008

Yummy lentil soup

It is not exactly soup weather here, but it is soup weather elsewhere, so I thought I'd post this riff on a lentil soup recipe Cinnamon posted recently on Gaper's Block. Here's what I made last night (in about half an hour) with what we had in the fridge:

Olive oil
One sweet Italian sausage (turkey, if you're us)
One onion
3 cups of chicken stock (more, if you want a really soupy soup)
1 tsp. ground coriander
1 tsp. ground ginger
1 cup green lentils
5-6 cloves garlic
A bunch of curly kale
Salt and black pepper

Crumble the sausage and brown it in the olive oil under medium-high heat (you want a lot of browned bits). Remove from the pan, scraping up as many browned bits as possible, and set aside. Put a little more oil in the pan and saute the onions, also over medium-high heat. Don't stir too much: you want them to get browned on the edges, just like the sausage. When they're mostly translucent, add the spices and fry for a few seconds till they become fragrant. Add the chicken stock and bring to a boil (again, scraping the bottom of the pan). Add the lentils and boil, covered, for 20-30 minutes, until they are nearly done (still a bit of crunch). While the lentils are boiling, chop the garlic coarsely and add to the soup. Pull the kale leaves off their stems and tear into manageable pieces. When the lentils are nearly done, pack the kale into the pan and cover to steam. When it has cooked down a bit, stir it into the soup. Cook at a simmer for 5-10 minutes, until the kale is dark green and tender but not mushy. Stir the sausage bits back in, season with salt and pepper and serve.

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