Lentil Soup

Yes, it's another soup recipe... in which I pull out the stops and make it all lentil... all the time!

Caution: This soup does not look so attractive in process, so if you drank too much gin last night, better to go back to the twice baked potatoes and just hang there for a while.... just until things settle, you know?

Now, go with a carton of broth, add about a cup and 1/4 of lentils. Get that simmering while you get your mandolin going.

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Now for the traditional mincing. Not shown... leeks and garlic, the rest of this cast of charactors should look pretty familiar.

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Now start your lean italian chicken sausage with a little bit of olive oil. I like to add sweeter spices at this point. Just a few good shakes...

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When the sausage is almost done, add your veggies and a little garlic... (leeks are optional, but I like them)

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Now add a 14.5 ounce can of finely chopped tomatoes....

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And look at that.... your lentils are done! Here's where things get wonky. I like to throw the lentils in and then take about 3/4 of the whole mix (sausage, lentil, veggie) and run it through the blender....

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I like basic smooth texture but a few of the larger pieces of sausage and whole lentil... Now, back in the pot with about 1/2 a can of tomato paste and half the second carton of broth...

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Then a tiny handful of this teeny tiney star pasta....

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Chop up some herbs... flat leaf parsely and tarragon... I was out of thyme.

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Now I let it simmer another 15-20 minutes.

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I went to add parm to mine and found that I was out. So I sprinkle mozzarella... there's nothing like stringy soup!

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All the usual variable apply, sausage= optional, blender= optional... just whatever you like.

Enjoy!