Here’s a tasty and healthy recipe – perfect for the wet Vancouver weeks we’ve been having, or the cold weather anywhere else. Apparently this is a typical French soup. Since I have only visited France in the summer, I have never had a chance to try this, but it’s delicious!
I found the recipe here, and only changed it a little. I used a few cups of chicken broth along with the water, and about half the amount of sausage. I used less olive oil than the original recipe called for, and I discarded the fat from the sausages instead of adding it to the soup. I think it’s leaner, but still really tasty.
What you need:
- 1 & 1/2 cups French lentils
- 300 grams hot Italian sausage (omit for a vegetarian soup)
- 2-3 cups kale
- 1 large leek, diced
- 3 carrots, shredded
- 3 stalks celery, diced
- 1 tablespoon red wine vinegar
- 3 bay leaves
- 1 Tbs Thyme
- 1/4 teaspoon red pepper flakes
- 1 & 1/2 tablespoons olive oil
- 6-7 cups water (or 3 cups chicken broth, the rest water)
- salt and pepper
What you do:
- Pick through the lentils to make sure there are no small stones hidden in them.
- Remove the stems from the kale and cut it into ribbons.
- Remove the casing from the sausage. Heat about 1/2 tablespoon of olive oil in a large pot and sear the sausage on both sides, then break it apart. Remove the sausage and discard most of the fat.
- Add the red pepper flakes to the little bit of sausage fat, and then add the kale. Season with salt and pepper, and sauté the kale for about 2 minutes. Add it to the removed sausage.
- Pour the remaining tablespoon of olive oil into the pot and add the vegetables. Sauté them for about 10 minutes, or until the vegetables become soft and transparent.
- Add the thyme, bay leaves, lentils and 6 cups of water. Season with salt and pepper, bring to a simmer and cook for 25 – 30 minutes, at which time the lentils should be done.
- Add the vinegar, kale, sausage, and any more water to achieve the thickness you want. Cook for 5 more minutes to reheat the kale and sausage. Taste and adjust seasonings.
- You can serve it right away, but it also makes fantastic leftovers. The flavours are even more developed with next day!