Prep 30 mins
Cook 45 mins
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
- 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.
I think this is one of the best soups I have ever had! It has a really good flavor.
Had this for lunch today, it was just so good. I did cut the recipe in half but made it as is. I had some really nice spicy pork Italian sausages to put in the dish which made it perfect. I do think the recipe would change quite a bit depending on the sausage you used. This is a keeper for me.
we really enjoyed this soup. the sugar helped the onions to carmelize and the result was a sweet/spicy broth that was very good. i used mixed lentils which also provided a lovely color. i added cumin as you suggested and omitted the smoked sausages as we don't care for them. a keeper, thanks.