Recipe by Geema
Baby, it's cold outside! And this is just the hearty soup to warm you from head to toe. You can play with the seasoning like I do adding some cumin one day or some tomatoes another.
- 1 clove garlic, peeled and minced
- 1 large onion, sliced thin
- 2 tablespoons olive oil
- 6 cups chicken stock
- 2⁄3 cup lentils
- 1⁄3 cup tomato paste
- 1 tablespoon light brown sugar
- 2 bay leaves
- 1 1⁄2 teaspoons dried thyme
- 6 small celery ribs, sliced thin
- 12 ounces smoked sausage, sliced 3/4 inch thick
- 6 ounces swiss chard or 6 ounces spinach, washed and chopped
- salt and pepper
Directions See How It's Made
- Heat the olive oil in a 4 quart pan.
- When hot add the garlic and onions and cook over medium heat until soft.
- Add stock, lentils, tomato paste, sugar, bay leaves and thyme.
- Cover the pot and cook about 35 minutes until the lentils are tender.
- Add the celery and sausage to the pot and cook for 10 more minutes.
- Stir the chard or spinach into the soup and remove the pot from the heat.
- Season to taste with salt and pepper.
- I like a few sprinkles of red pepper flakes.
- This soup can be made ahead and refrigerated for up to 4 days; or it can be frozen.