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:
- 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.
- 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.
- Once the onions are translucent, add the sausage (if you using – if not, skip to the next steps) and cook until browned.
- Add the carrots, tomatoes, wine, savoury, oregano, and stock.
- Add the lentils once they’re cooked.
- Increase heat to medium and let simmer about 20 minutes.
- Season to taste.
- Stir in the kale about 5 minutes before serving.
- Serve hot with nice, crusty rolls or breadsticks.