Soups and stews are my favorite foods to make because I enjoy spending the day slowly layering flavors and constructing a complex soup. This soup is not that kind of soup; it is quick and easy but does not lack in flavor. It is also a nice hearty and healthy option.
- 11oz Lentils
- 5c Water
- 3 1/2c Stock
- 1 Turkish Bay Leaf
- 8 Garlic Cloves
- 2T Olive Oil
- 1lb Sausage (any will do, I like something spicy like Mexican Chorizo)
- 1 Onion, Diced
- 2 Carrots, Diced
- 4 Celery Stalks, Diced
- 2T Tomato Paste
- 1/2lb Mustard Greens (any hearty green will work like escarole or kale)
- 2T Red Wine Vinegar
Simmer the lentils, bay leaf and half the garlic in a small pot for 12mins.
In stock pot heat the oil over medium high heat. Add the sausage and cook for about 6mins or until well browned. Reserve the sausage, keeping the fat from the cooked sausage in the pan.
Reduce the heat to medium and add the onions, carrots, celery and remaining garlic. Saute the vegetables until crisp-tender, about 5mins. Season with salt and pepper. Stir in the tomato paste, than add the sausage and stock and simmer until the lentils are tender, about 5mins.
Stir in the mustard greens and cook for an addition 3-4mins. Stir in the vinegar and season with salt and pepper. Serve with croutons or crusty bread.
