This is not a soup I would normally be attracted to. To be honest I was a little skeptical. But I have really been trying to vary what types of things we have in our diets and have been trying to incorporate more lentils.
Lentils are a good source of Protein, Iron, Phosphorus and Copper, and a very good source of Dietary Fiber, Folate and Manganese. I know a lot people use them in place of using beef because they are inexpensive and provide some of the same nutrients.
Honestly though, I was a little scared to not only serve my Meat-Loving husband lentils, but I wasn’t sure what the reaction would be to a vegetarian, lentil based meal. So I decided to ease him into it by adding sausage to the soup.
We LOVED it. Loved it, loved it, loved it.
This soup has SO much flavor! The first time I made it, there wasn’t a drop left. We ate the entire pot in one sitting.
We loved it just as much the second time I made it. I think I’m gonna keep making it and add to my menu fairly regularly. Especially in the winter when we are craving something comforting and warm.
The original recipe I found put this in the crock pot, which I have intended to do both times I have made this, actually. However, life has gotten the better of me both times and I have come upon 5pm and realized I was supposed to put it in the crock hours earlier and didn’t, thus it has ended up on the stove top.
But if you are more organized than I am, you can simply toss it in the crock pot after you sauté the veggies and lightly brown the meat. But leave out the chard leaves out until you are ready to serve. Cook in the crockpot on low for 8 hours and then stir the leaves in right before serving.
- 1 tbsp. olive oil
- 1 large yellow onion, chopped
- 1 celery stalk, sliced
- 2 large carrots, sliced
- 2 garlic cloves, minced
- 1 pound sausage
- 1 large bunch Swiss chard, leaves torn into bite-sized pieces and stems sliced
- 1 c. dried brown lentils, picked over and rinsed
- 4 medium Yukon Gold potatoes, cut into 1-inch pieces
- 8 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- Heat the oil in a large dutch oven or stock pot over medium heat.
- Add the onion, garlic, celery, chard stem pieces and carrots and saute just until fragrant.
- Add the sausage and break it up with a spoon, my favorite utensil is the Pampered Chef Mix n’ Chop, you can really get the meat into nice small bits.
- Once the sausage is mostly cooked through and no pink remains, stir in the lentils and the potatoes.
- Add the broth, soy sauce, salt and pepper. Bring to a boil, then reduce the heat and cover.
- Simmer until lentils and potatoes are soft, about 20 minutes.
- Once the potatoes and lentils are cooked, add the leaves of the chard and stir around until the leaves are wilted.
- Serve hot.
Thanks so much for this amazing recipe: http://ohmyveggies.com