Saturday, February 21, 2009

Lentil Soup

This was my first attempt at making lentils. I have always had a slight fear of them bc they are notorious for being hard to cook and frankly dont really taste like much. However, I must say the soup came out really well AND tasty. Next time I may let it cook longer for a better appearance in the end but despite that I give this dish major props for keeping me full and satisfied through a grueling work week without dabbling into the doughnut box. Makes 8-10 servings.

1 Bag of dried lentils (79c at the Teeter)
1 Onion
2 Pieces of garlic
1 Spicy italian sausage
4-5 cups of chicken stock
2 cups of skim milk

1. Wash and soak lentils in water for 2-3 hours
2. Mince onions and garlic
3. In a large soup pot, saute onions and garlic until aromatic and slightly brown
4. Add low sodium organic roasted chickin stock and bring to a boil (reserve some stock incase soup gets dried out)
5. Drain lentils and throw them in the pot
6. When its boiling again turn it down to a medium simmer
7. Add milk, salt, spices to taste
8. Cont to simmer for 1-2 hours until lentils are tender (stirr occasionally. If you leave it uncovered you might have to add the reserve chicken stock. However, if there is too much liquid you want to let it boil off until the surface of the liquid is at the same level of the lentils. The lentils do sink to the bottom. See photo below)
9. Meanwhile cut the sausage into thin slices and brown in a pan. Blotting the grease off with a paper towel when done.
10. Place a 3-4 pieces of meat on top of the soup right before serving. (Store the soup and meat separately or else the sausage will not retain its nice chrispy texture)

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