The Virgin Stove

Making everything for the first time

Lentil and Sausage Soup

More comfort food!

My favorite Italian restaurant is Ciconte’s and they have this heavenly lentil and sausage soup. It isn’t served often and is in their soups-of the day list. I figured I may as well try making a version of this soup so I can have it any time I want. Of course, I don’t expect it to be as wondermous as Ciconte’s so I’m simply aiming for edible for my first attempt.

I used canned lentils in this recipe. I should have bought two cans instead of one since it doesn’t seem to have enough lentils. I also want to try using fresh lentils next time. They were out in Shop Rite and we didn’t feel like going anywhere else today.

I didn’t bother with a play-by-play since I’m sure you don’t need instructional photos for chopping vegetables. Although I do wish I took a snapshot of my husband shaping the sausages into tiny balls. He rarely helps out when I cook yet he had the gall to complain that I gave him the “dirty job.” Grr. Next time, he gets onion duty. Five large ones should be just right for him.

What’s the deal with the stuffed bear? I adopted a polar bear when I donated to WWF last month. I haven’t figured out what to do with it yet. Should I keep it and let it languish in a corner, gathering dust until it disappears into obscurity after a few years? Or should I give it to the pups and let Basti shred it and have the time of his life?


Lentil and Sausage Soup

3 tablespoons extra virgin olive oil
4 cloves of garlic, minced
1 large yellow onion, chopped finely
1 leek — only the white and light green parts, chopped finely
1 small/medium carrot, chopped finely
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried or 1 teaspoon fresh thyme
4 cups of chicken broth
3 cans of lentils, drained
1/4 cup tomato sauce
2 tablespoons red wine or red wine vinegar
1/2 pound sweet Italian sausage, shaped into little balls
1 scant teaspoon sugar

In a soup pot, heat olive oil over medium heat and saute the garlic, onion, leek, and carrot. Add salt, pepper and thyme and cook for 8-10 minutes or until the vegetables are tender and translucent. Add the chicken broth and let boil. Add the drained lentils, red wine (or red wine vinegar) and tomato sauce. Carefully drop the sausage balls in the broth. Lower the heat and simmer for 15 minutes so the sausage would cook through. Stir in the sugar.

Serve immediately with crusty rolls if desired.


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