With the winter chills and winds and snow brings a craving for soup. Thick. Rib sticking. Soup. I wanted to try a lentil soup so I searched for a good hearty recipe and this is what I came up with. To make it vegetarian, omit the pancetta and sausage, it’s still a thick, hearty soup. You can put a dollop of non-fat Greek Yogurt on top in stead of the sausages.
French Lentil Soup with Sausage
Modified from Epicurious French Lentil Soup
Serves 6 (or 2 and put the rest in your freezer)
- 3 tablespoons extra–virgin olive oil
- 3 tbsp chopped pancetta
- 2 cups chopped vidalia or sweet onions
- 1 cup chopped celery
- 2 garlic cloves, minced finely
- 3 cups vegetable broth
- 1 1/4 cups lentils, rinsed, drained
- 1 14 1/2–ounce can diced tomatoes in juice
- 2 fully cooked chicken and turkey sausages, cubed
- Pan-fry the pancetta until crispy in the olive oil, remove but save the flavoured oil.
- Add the onions to the hot oil and sauté until translucent.
- Add celery and garlic; sauté until vegetables begin to slightly brown, about 15 minutes.
- Add 4 cups broth, lentils, and tomatoes with juice and bring to a slow boil.
- Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
- Return the pancetta to the soup and purée with an immersion blender until smooth.
- Return to heat and add the cooked sausages and heat until thoroughly warm.
- Season with salt and pepper.
- Garnish with a dollop of fat free Greek yogurt.