Tuesday, January 3, 2017

Lentil, Sausage, and Chicken Soup

The story goes that you are suppose to have Lentils on New Years Eve or New Years Day for good luck in the upcoming year. We are a couple of days late. This is Mark Bittman's recipe. It is the only Lentil Soup recipe I every plan to make. The sausage was added to fill the spot of an Italian meat which is served with Lentils on New Years Eve or New Years Day, Cotechino, a large pork sausage. I have not been able to find this kind of sausage locally so I used a Polish Kielbasa. The chicken was from the soup I made on New Years Eve. This was very good. The soup is fine without the meat but both the Kielbasa and the chicken gave it some nice flavors.

Here is the recipe for the soup without any of the added meats -

2 tbsp extra virgin olive oil
1 onion, chopped
1 carrot, cut into 1/2 inch dice
1 celery stalk, cut into 1/2 inch dice
1 cup lentils, washed and picked over
1 bay leaf
6 cups chicken stock
Fresh ground pepper


Put the oil in a large deep pot over medium heat. When hot, add the onion and cook, stirring frequently until soft, just a minute or two. Add the carrot and celery and keep cooking and stirring until brightly colored and hot about 2 minutes.
Add lentils, bay leaf and stock; sprinkle with fresh ground pepper. Bring to a boil, then turn the heat to low and cook stirring occasionally, until the lentils are tender, about 30 minutes.

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