As much as I've been signing spring's praise, the weather is still quite unpredictable over here in Dodrecht . After a few weeks of relatively warm and sunny weather, it's (literally) become hot and cold. It's almost like the old saying is reversed and now, "April flowers bring May showers".
Really, I'm not complaining because rain means extended soup weather, and in my book, that's pretty neat. Lentil soup is one of my all-time favorites because it fits my holy quartet of an ideal meal: easy, inexpensive, tasty and healthy. My lentil soup recipe has evolved over the years and sausage has been the most recent (and awesome) addition. This was one of those "accidental" additions in an attempt to avoid a trip to the store and I'm really glad it happened. This recipe makes about 6 meal sized servings.
.3 kg (about 10 oz) sausage diced (bratwurst and rookworst work great)
2 medium tomatoes, diced
1 red bell pepper, diced
1/4 celery root, diced
2 medium sized yellow onions, diced
3 cloves garlic, minced
2.75 cups lentils
Teaspoon dried sage
1/3 cup fresh parsley, chopped
3 tablespoons safflower oil
In a large pot, heat safflower oil on medium. Add onions and sausage and let cook for one minute. Add garlic, bell pepper, carrot and celery root, watch closely and stir when needed for 5 minutes then add tomatoes, parsley and sage. Add 1/2 a cup of water and allow to reduce for about 10 minutes, watching closely. Add the remainder of the water and lentils. Bump heat up to high and bring to a boil. Reduce to a simmer, uncovered for about 45 minutes, or until the lentils have softened.
Serve with fresh, crusty bread.