Categories: February2012, Lentils, SBF, Soups
Ingredients
- 1 pkg. (14 oz.) smoked turkey kielbasa or turkey sausage
- 1 T olive oil
- 1 onion, chopped
- 1 cup chopped carrots
- 1 T finely chopped garlic (or use 2 tsp. garlic powder and add with liquid ingredients.)
- 1 cup lentils
- 1 can tomatoes, pureed in blender
- 3 cans water (use the can from the tomatoes)
- 2 T chicken soup base (Better than Bouillon brand is good)
- 1/4 cup dried parsley or 1/2 cup chopped fresh parsley
- 2 tsp. ground cumin
- 1 T sweet paprika (I used Penzeys)
- 1 tsp. smoked paprika
- salt/pepper to taste
- fresh chopped parsley for serving if available
Directions
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Instructions:
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Cut sausage in 1/2 inch slices, heat olive oil in large heavy soup pot, and saute sausage until well browned. Don’t rush, this may take 8-10 minutes to get a good browning on both sides. Remove sausage and let cool.
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In same pot, saute onions and carrots 3-5 minutes, adding more olive oil if needed and scraping the bottom of the pan to loosen any browned bits of sausage that remain. (If using fresh garlic, add at this point and saute 2 minutes more.)
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Add lentils, pureed tomatoes, water, and chicken soup base, and cook 20-30 minutes on low simmer. (If using garlic powder, add with these ingredients.)
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Cut browned sausage pieces into half moons and add with parsley, cumin, sweet paprika, and smoked paprika, and cook one hour or longer. You will probably need to add more water several times during this cooking time. I like to cook it until most of the lentils have disintegrated into the soup. (If desired you can remove some of the lentils without any sausage pieces and puree in a food processor or with an immersion blender. I’ve made this twice, and one time I did that and the other time I didn’t and it didn’t seem to make a great deal of difference.)
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Season the soup with salt and pepper as desired. (It will not need a great deal of salt.) Serve with chopped fresh parsley as a garnish if available.