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. ;)

Mangia~

Lora

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.

Chicken, Cheese, and Apple Chili

It's tempting to call this more of a stew but there is chili powder in it and beans, so I suppose it is an actual chili. Cheesy and dreamy chili. There is a slight kick from the mexican chili powder I used but it is well balanced by the sweetness of the apples. Great with a side of toasted tortillas.

I'm not sure what makes the bulk chili powder my mom bought for me "mexican", but the result is probably a little spicier than the traditional. I finally remembered to ask her the name of the company she gets her spices from, and then promptly forgot it. So hopefully she'll comment on here as a resource for anyone looking for some great online spice shopping. I recommend their cinnamon, cumin, and cloves, oh and the above chili powder, of course. And ginger too.

The best part of having toasted tortillas around is that any leftovers are reserved for dessert. Slathered with jam. :)

Mangia~

Tracey

Chicken, Cheese, and Apple Chili

adapted from Everyday Magazine

2 lbs chicken breasts or tenders cut into 1/2 inch pieces
3 apples cut into 1/2 inch peices
1 med onion chopped
2 cloves garlic chopped
4 teaspoons chili powder
2 teaspoons cumin
salt and pepper
2 cups chicken broth
1 cup milk
1/4 flour
4 tablespoons butter
2 cans of white beans drained and rinsed
2 cups monterey jack cheese shredded or colby jack blend
toasted tortillas
olive oil

In a dutch oven type pot heat 2 T olive oil over medium heat, add chicken, cumin, and chili powder. Cook for a few minutes and then add chopped garlic, cook another couple of minutes, stirring occasionally. Remove and transfer chicken to bowl. Salt and pepper the chicken.
In same pot add another 2 T of olive oil over medium heat and cook the apples and onions together until soft, about 6 minutes. Remove apples into bowl with cooked chicken.
In same pot melt butter and add flour. Whisk together for one minute over medium/low heat. Add milk and broth and whisk over medium heat for several minutes until thickened.
Add chicken and apple mixtures and bring to a simmer, then add beans and cheese. Stir until heated through.