The Snow Apocalypse has officially hit Topeka. Most of the town has shut down. This, for me, is primo soup weather. Yesterday was White Bean & Bacon. Today is Spicy Lentil with Hot Italian Sausage. The lentil soup was a new recipe for me and it didn’t disappoint. Hot… hearty… spicy… all the things a girl looks for in a soup on a day like today!
- 3 tablespoons olive oil
- 2 good-sized onions, chopped
- 2 large carrots, chopped
- 1 tablespoon minced garlic
- 1.5 pounds uncooked hot Italian sausage, bulk or removed from casing
- 2 ounces ham, roughly chopped
- 2.5 cups dry lentils
- 8 cups chicken stock
- 4 cups beef stock
- 4 cups water
- 2 medium tomatoes, diced
- 2 tablespoons white wine vinegar
- 2 bay leaves
- 1 teaspoons dried basil
- 3 teaspoons Italian herb blend
- 1 teaspoon dried crushed red pepper flakes
- 1 piece Parmesan rind
- salt and pepper to taste
- hot sauce, to taste
- Heat olive oil in a large soup kettle over medium-high heat. Add onion, carrot, and garlic. Cook, stirring often, until veggies start to soften. Add Italian sausage to pan and sauté until the sausage is cooked, breaking up into bite-sized pieces as you go.
- Add the remaining ingredients to the pot, bring to a boil, then reduce heat and simmer for 45 minutes to an hour. Remove bay leaves and parmesan rind. Adjust seasoning (salt, pepper and hot sauce) as the soup cooks. I like it spicy and am liberal with the hot sauce and red pepper.
Also, I've been serving a ladle of this over mashed potatoes. YUM!
adapted from several sources, including Bon Appétit and Ina Garten.