16ouncesItalian sausage(sweet or hot, chicken, turkey or pork)
1mediumoniondiced
4clovesgarlicminced
1teaspoonground turmeric
1teaspoonground cumin
½teaspoonchili powder
½teaspoonsalt
1pinchground black pepperto taste
28ouncescrushed tomatoes
32ounceschicken stock
3cupswater
1pounddried lentils
3tablespoonsItalian Parsleychopped
Instructions
Rinse and sort Lentils per package directions.
Drizzle olive oil in a soup pot. Heat over medium heat-high heat until oil begins to shimmer. Add sausage. Chop and stir until most of the pink is gone. Drain excess fat. Add onions and garlic and continue to cook until onions are softened-about 4-5 minutes.
Add all spices. Stir and saute’ briefly to incorporate and enhance flavors.
Add crushed tomatoes, chicken stock, 2 cups of water, and lentils.
Bring to a boil over medium-high heat, then reduce heat to a simmer and cook for one hour, adding additional water if you feel the soup needs it.
If you have a rotary hand blender, use it to puree some of the soup for 5-10 seconds. (or remove approximately one-quarter of the soup and puree in a food processor fitted with a steel blade). Add back to the soup.
Add Italian Parsley. Taste and adjust the seasoning to your liking.
Notes
*Lentils are legumes that generally have a rich, nutty flavor. Dried lentils are very inexpensive, making this a great budget meal while you’re saving money for Christmas.*Because of their small size, lentils cook much faster than beans and so do not require soaking.*If the sausage you purchase comes in links, remove the casing prior to cooking. Pancetta is also excellent in this soup.*It is not necessary to puree some of the soup. I just like the texture better.