Feeds:
Posts
Comments

Archive for January 5th, 2013

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)

A filling soup without being too rich. A dollop of sour cream would have been lovely on this.

A filling soup without being too rich.
A dollop of fat-free Greek yogurt would have been lovely on this.

Ingredients:

  • 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

Directions:

  1. Pan-fry the pancetta until crispy in the olive oil, remove but save the flavoured oil.
  2. Add the onions to the hot oil and sauté until translucent.
  3. Add celery and garlic; sauté until vegetables begin to slightly brown, about 15 minutes.
  4. Add 4 cups broth, lentils, and tomatoes with juice and bring to a slow boil.
  5. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
  6. Return the pancetta to the soup and purée with an immersion blender until smooth.
  7. Return to heat and add the cooked sausages and heat until thoroughly warm.
  8. Season with salt and pepper.
  9. Garnish with a dollop of fat free Greek yogurt.

 

Read Full Post »

%d bloggers like this: