Thursday, March 6, 2014

Lentil Soup

I neglected to take a picture, but I made a delicious soup last week from the PICU cookbook.  Here's the recipe:

1/4 c olive oil, divided
4 large links of sweet Italian sausage, casings removed
1 onion, diced
2 carrots, sliced/diced
2 garlic cloves, minced

pinch of salt
pinch of red pepper flakes

1 c lentils
2 bay leaves
1 (28 oz) can crushed tomatoes
6 c water
black pepper
3-4 c shredded kale
shredded parmesan

Heat olive oil in a large pot on medium heat.
When hot, add the sausage, breaking it up until it starts to brown. 
Add the onion, carrots, garlic, salt, and red pepper flakes.
Cook until vegetables soften a bit.
Add the lentils, bay leaves, tomatoes, water, salt and black pepper to taste.
Bring to a simmer and allow to cook until lentils are tender (about 40 minutes).
Discard the bay leaves.
Add kale and cook until leaves are tender.
Serve topped with shredded parmesan.