Wednesday, September 26, 2012

Lentil Soup with Sausage and Red Pepper

I could really feel fall in the air today.  Perfect for soup!  This made enough for two meals for my family, so I put the leftovers in the freezer for another day.

1 cup dry lentils
Water or chicken stock
2-3 medium potatoes, diced (no need to peel)
1 lb Italian sausage (hot or sweet), casings removed
6-8 cloves garlic, minced
2 large shallots or 1 medium onion, finely chopped
2 red bell peppers, finely chopped
2-3 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste

Place the lentils in a soup pot with 4 or 5 cups of water or chicken stock.  Bring to a boil, then reduce heat to a simmer.  After about 15 minutes, add the potatoes.

While the lentils and potatoes cook, brown the sausage in a large skillet.  Add the garlic and shallots or onion and continue to saute over medium high heat for 2-3 minutes.  Add the red pepper, oregano, and thyme and cook for another 3-5 minutes.

When the lentils are tender, add the sausage mixture to the soup pot.  Add additional water or stock as desired, plus salt and pepper to taste.

Serves 6-8.

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