Tuesday, March 29, 2011

Leafy Lentil Soup

Lately I've had soup on the brain so it seemed only natural I use a bunch of the greens I snagged at the farmers' market in a big vat o soup. This is a slight variation on another lentil soup I made and I think it's more than slightly better. I don't know if it was the chicken apple sausage or the Red Russian kale (or a combination of both?) that made the soup slightly sweet, but it was delicious! Enjoy!

Leafy Lentil Soup
2 c green lentils
2 links chicken apple sausage, chopped
3 small leeks, thinly sliced
1 carrot, sliced into thin disks
1 tbsp butter
1 tbsp olive oil
1 tomato, diced
1 bay leaf
2 c kale, coarsely chopped
1 c Red Russian kale, coarsely chopped
1 c rapini, coarsely chopped
6 c low sodium chicken broth
2 tsp salt
2 tsp freshly ground pepper
1 1/2 tbsp hot sauce

Heat butter and olive oil in a stock pot over medium heat. Saute sausage for 4-5 minutes or until they start to brown. Stir in leeks and cook for 2-3 minutes, stirring occasionally. Add carrot and tomato, cook for another 3-5 minutes, stirring occasionally. Stir in salt, pepper, hot sauce, bay leaf and lentils and cook for 1-2 minutes. Add greens and broth and bring to a boil. Lower heat and cover. Cook for 30-40 minutes, stirring occasionally.

March ingredients used: carrots, kale, leek, rapini

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