I was inspired by this fabulous looking Lentil Soup with Chorizo and Potatoes over at CookThink to make a healthier and less spicy version. I say healthier only because instead of using pancetta, I used kale.
This soup turned out better than I expected, and has become one of my favorites. I love the idea that you can use different kinds of sausage to vary the soup.
Ingredients (makes 4-6 servings)
- 2-3 sausages cut into small pieces depending on how meaty you want your soup. I used two because I wanted the veggies to play a bigger role. Also, it’s better to use fresh sausages from a meat counter versus pre-packaged sausages because the meat is looser and creates more of a chunky look in the soup.
- 1 small yukon potato, cubed
- 1 cup red lentils, rinsed
- 1/2 small onion diced
- 3 cloves of garlic minced
- 2 tsps chopped fresh thyme
- 1/2 cup shredded carrot
- 1-1/2 cup chopped kale
- 3 cups chicken broth, salted
- 2 cups water
- 1/2 small lemon
- salt & pepper to taste
- EVOO
Let’s Get Cooking:
- At my local Whole Foods, they have chopped kale and shredded carrots at the salad bar, so I just bought a small box full.
- In saucepan, heat the olive oil over medium heat and saute the onions, garlic, and thyme until the onions are soft.
- Add in the chicken sausage, potatoes, chicken broth, and water. Bring the soup to a boil and then simmer until the potatoes start to get tender, about 10-15 minutes. Stir occasionally.
- Add the lentils, kale, and carrots, and cook until the lentils are soft, about 5-10 minutes.
- Squeeze the lemon juice into the soup, and add more salt and pepper to taste.
Voilah you’re done! Enjoy!
Note: All pictures were taken with an iPhone 3GS