Green Lentil Soup With Sausages and Red Peppers |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
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In 'Seriously Simple Holidays' by Diane Rossen Worthington Ingredients:
2 tablespoons olive oil |
1 large onion, finely chopped |
3 carrots, peeled and finely chopped |
2 celery ribs, finely chopped |
1 small red bell pepper, seeded and finely diced |
2 garlic cloves, minced |
1 1/2 cups green lentils, rinsed and picked over |
8 cups vegetable broth (or chicken broth) |
4 tablespoons finely chopped fresh parsley |
salt |
fresh ground black pepper |
2 tablespoons dry sherry |
1/2 lb very thinly sliced cooked chicken sausage or 1/2 lb spicy turkey sausage |
Directions:
1. In a big soup pot, heat the oil over medium heat.
2. Saute the onion for about 3 minutes, or until softened.
3. Add the carrots, celery, and bell pepper and saute for 3-4 minutes, or until slightly softened.
4. Add in the garlic and saute for 1 minute.
5. Add in the lentils, 8 cups broth, and 2 T of the parsley and bring to a simmer.
6. Season with salt and pepper; decrease heat to med-low; cover, and cook, stirring occasionally, for about 40 minutes, or until the lentils are tender.
7. Test by pushing the lentils with the back of a wooden spoon; if they break up easily, they are cooked.
8. You may need to add more broth.
9. With a hand blender, coarsely process the soup, retaining some texture.
10. If the soup seems too thick, add 1 cup of broth or water.
11. Add the sherry and sausages, increase heat to med-high, and cook for 3-5 minutes, or until the alcohol has evaporated and the sausages are cooked through.
12. Taste and adjust the seasonings.
13. Ladle into soup bowls, garnish with the remaining 2 T parsley, and serve immediately.
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