Soup of the Week: Spicy Lentil

The day after election day, I was feeling seriously low and seriously in need of not only eating comfort food, but cooking it, too.

This spicy lentil soup might be the most serious comfort food I can think of.

Also, this is totally, deliciously veganizable simply by omitting the sausage.

What you need:

  • One cup of uncooked French (or Puy) lentils
  • 2 cups of cold water
  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 4 cloves of garlic, smashed
  • 1 lb of Italian sausages (about 6), cut into bite-sized pieces
  • 2 carrots, cut lengthwise and sliced in 1/2 inch half circles
  • 3 tomatoes, diced
  • 1 cup red wine
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 2 tsp chili flakes
  • 1 tbsp dried savoury leaves
  • 1 tbsp dried oregano leaves
  • 2 cups of kale, chopped
  • 4 cups of stock or cold water
  • Salt and pepper to taste

What you do:

  1. Wash and cook the lentils in the two cups of water. You can do this on the stove top by bringing them to boil then reducing to medium-low heat for about 25-30 minutes or until they’re tender, but I suck at not burning pulses and grains this way, so I cheat and use the microwave – 25 minutes on high usually does the trick.
  2. While the lentils are cooking, sautée the onions and garlic in the oil with the cinnamon, nutmeg and chili flakes in a large pot over medium-low heat.
  3. Once the onions are translucent, add the sausage (if you using – if not, skip to the next steps) and cook until browned.
  4. Add the carrots, tomatoes, wine, savoury, oregano, and stock.
  5. Add the lentils once they’re cooked.
  6. Increase heat to medium and let simmer about 20 minutes.
  7. Season to taste.
  8. Stir in the kale about 5 minutes before serving.
  9. Serve hot with nice, crusty rolls or breadsticks.
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