Prep 10 mins
Cook 1 hr 10 mins
This soup is simply wonderful to take away the chill! Make it vegetarian by eliminating the sausage and substitute vegetable stock for the chicken broth.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 stalks celery, sliced
- 8 ounces turkey salami or 8 ounces kielbasa, coarsely chopped
- 4 cups chicken broth
- 4 cups water
- 2 cups dry green lentils
- 1⁄4 seedless orange, with peel
- 1 teaspoon dried marjoram
- 1 teaspoon dried savory
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and sliced
- In large heavy saucepan, heat oil over medium heat.
- Add onion and cook for 5 minutes, stirring occasionally.
- Add celery and sausage (use the kielbasa instead of the salami, if available) and cook for 5 more minutes, stirring occasionally.
- Add stock, water, lentils, the piece of orange, spices plus salt and pepper (to taste) to pot and bring to a boil.
- Reduce heat, cover partially and simmer for 30 minutes.
- Add carrots and potatoes, cover partially and simmer, stirring occasionally, for 35 minutes or until lentils are tender.
- Discard orange.
- Taste and add more salt and pepper if necessary.
This was my trial by fire with lentils. Every single person that tried it wanted the recipe. Very filling and very tasty. I will be making this again and again. Thanks for a great winter soup recipe!
The flavor and texture of this hearty soup was outstanding! I will be making it again and again! Thanks Lennie.
Too good for words, but I will give some words of praise for this wonderful soup anyways. The quarter of orange really adds to the flavor of the soup. I was surprised. Very easy to prepare (especially if you use a Cuisinart for all of the cutting). The only thing I substituted was I used turkey kielbasa as I could not find turkey salami. As for menu suggestions, I think a nice Irish soda bread or oatmeal bread and some butter would be a tasty addition to this soup.