In a large soup pot, sauté the onion, leeks and garlic in the olive oil over medium high heat for about 15 minutes, until they’ve softened.
Lentil Soup with Vegetables & Sausage
(Serves 6-8)
- ¼ cup olive oil
- 1 large onion, diced
- 2 leeks, cut in half lengthwise and then sliced thinly
- 6 cloves garlic, sliced
- 4 stalks celery, diced small
- 3 carrots, peeled and diced small
- 8 oz mushrooms, sliced
- 10 cups water
- 1 28-oz can diced tomatoes with the juice they came in
- 1 ½ cups lentils
- 1 lb baby red or yellow potatoes, cut in half
- 4 cups greens such as spinach, kale, collard, chopped
- 1 lb firm sausage such as andouille, polish, or bockwurst, sliced in half lengthwise and then sliced
- Salt and pepper to taste
- 4 oz butter
Add the celery and carrots and continue to sauté for another five minutes. Add the mushrooms and sausage and sauté for another 10 minutes.
Add the water and the tomatoes with their juice. Bring to a boil, reduce the heat to a simmer, and cook for about 15 minutes.
Add the potatoes and the lentils and cook for about 20 minutes until the potatoes and lentils are tender.
Add the greens and cook for about five minutes until they’ve wilted.
Add the salt, pepper, lemon juice and butter. Turn off the heat and let the soup sit for at least five minutes, stirring occasionally, and then serve.
