Thursday, March 17, 2011

Lentil & Sausage Soup (Stew), Two Ways

Not really sure why I don't typically pay attention to recipes on food packaging, but I'm glad I didn't ignore this one. I've been on the hunt for a great lentil recipe (ever since I read they are one of the healthiest things to eat, which explains why my mom fed them to us till they came out of our ears), and ever since we went on vacation and ate the most delicious lentils in the world.

So this recipe isn't nearly as delicious as the lentil salad that we had at Chez Panisse, but it is a hearty, flavorful and an easy way to get more nutrients into your body (and kids seem to like it).

This is pretty much the same recipe that's on the back of the Goya lentil package (found in the Goya section, of course!), I just added more veggies (quantity), more garlic (shocked?), more sausage, added tons of fresh thyme (because, what isn't better with fresh thyme?), and removed the bouillon cube. I've even made this with just water (didn't have broth or stock on hand), I just added some Goya adobo seasoning, and it was really good.

I love this soup because of its earthy, sausage-y flavor. And also because it thickens so well. You can add more stock to loosen it if you prefer, or you can leave it thick and eat it like a hearty stew. For a second dinner, you can put it over noodles, rice or Tracey even put it over perogies once. Great one pot-two dinner thing going on here.

I've made this at least 6 times in the past 2 months, and Rich hasn't asked me to take it off the list yet. That's a great sign. ;)


Lentil & Sausage Soup

1lb lentils (rinsed)
3 glugs of olive oil in a soup pot
1 large sweet onion, minced
4 largish stalks celery, chopped fine
4 largish carrots, chopped fine
10 sprigs of fresh thyme - leaves picked
1lb sausage
3-4 largish cloves of garlic, minced
2 bay leaves
8-9 cups vegetable or chicken stock
Salt and pepper to taste

Saute onions, celery, and carrots in olive oil for 5-7 minutes until slightly soft (add fresh thyme immediately after all three are in the pot). Sprinkle veggies with salt and pepper. Add sausage and brown. Then add bay leaves and garlic. Saute 2-3 mins more.

Add lentils and saute for 1 min - then add the stock. Turn heat to high and bring to a boil. Cover and lower to a simmer. Simmer until lentils are cooked through and soup thickens a bit. Add more hot stock if you want it looser. Taste and add salt and pepper if necessary.

Serve with warm biscuits or crusty bread.


  1. Thanks Lo, for coming to terms with your childhood experiences with food. I have to say I was pretty lonely out there serving up lentils while all my friends were feeding their kids spaghettios.

  2. You were a pioneer, mommasita. :) thank you!! Oh, and this should really be called a "st-oup"! You coined that phrase way before Rachel Ray began her quest to annoy the world.

  3. I serve it with dumplings. It becomes more of a mush, but a yummy yummy mush. Oh and Mama Genius. I know know where you got your nickname. Genius. Yes. I think you must have had will of iron to get anything healthy into children. Good on you