Recipe for disaster!

Well, not "disaster" per se.* More like the very tasty–and low-calorie–soup we had for dinner last night. It calls for a small amount of sausage (hee hee, I said "small amount of sausage") but that could easily be omitted, using a tinch of extra olive oil instead, if you’re of the vegetarian persuasion.

Sausage (or Not)-Lentil Soup
Serves 6; leftovers reheat well.
1/4 pound bulk turkey Italian sausage
1 scantish Tbsp olive oil (if you’re using pork sausage, you could omit some or all of this, probably)
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, halved lengthwise and sliced thin
2 or more (I vote for more) cloves garlic, minced
4 cups of broth of the variety of your choice (I used beef, ’cause we were out of chicken Better Than Bouillon, and it was very nice, but your results may vary)
1/2 cup dried lentils, sorted and rinsed to perfection
2 tsp dried oregano
1 tsp dried cumin
1/4 to 1 tsp red pepper flakes (more=merrier)
1 14.5-oz can diced tomatoes (I have not tried this, but I am thinking that a can of diced tomatoes with green chiles would work admirably in place of the regular tomatoes and most of the pepper flakes)
1 Tbsp Worcestershire ("Wur-cess-tur-shyer") sauce
1 to 1.5 cups chopped fresh spinach

In a fairly large saucepan, heat olive oil over medium heat. Add sausage, onion, celery and carrot and cook, stirring pretty near constantly to break up sausage, until onion is translucent and sausage is browned. (Or "whitened," in the case of turkey sausage, which never really does quite brown properly.) Add garlic and cook 1-2 minutes more.

Add broth, lentils, oregano, cumin, pepper flakes and tomatoes. Bring to a boil; reduce heat and simmer, covered, 25-30 minutes or until lentils are tender.

Stir in Worcestershire sauce and spinach. Heat through, stirring frequently, until spinach is wilted but still bright green. Season to taste with salt and black pepper. (It won’t need much salt, especially if you used beef broth.)

Serve with aplomb, or with cornbread, whichever you prefer.

*Damn my original thinking! This is actually the second post I’ve done titled "Recipe for disaster!" The first contained this recipe for Shrimp and Corn Risotto, which I remember being pretty tasty. But none of you punk-asses commented on it, or perhaps ever even read it, so hey, it’s like a brand-new fresh seeing-the-light-of-day thing, right?


About Molly Newman

Writer, cook and trivia/spelling bee hostess, living it up in North Portland.
This entry was posted in Food and Drink, Recipes. Bookmark the permalink.

One Response to Recipe for disaster!

  1. Stephanie T. says:

    I’m not much of a foodie, but thos actually looks like something I’d try…Well, then again, I bet it’d taste a whle lot better if YOU made it then invited us for dinner LOL!! (sorry, no shrimp in this house…or pork…not that we’re kosher,just not shrimpy, pork people..tee hee)

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