I sincerely apologize for my lack of posts over the past two weeks. In fact, I cooked this soup during the week but haven’t had any time to actually write about it. Which is a shame, because it’s a perfect heart warmer for these cold March days that insist on lingering with their biting cold winds and snow flurries. The snow was wonderful in December, even January. At this point in March, I want sunshine, green trees, and budding flowers. Anyone with me?
To briefly explain my cooking hiatus…March 3-March 10 was spring break, which I was fortunate enough to spend in Washington D.C. I participated in a week long internship that was amazing! I had the opportunity to work in the Office of Art and Archives in the U.S. House of Representatives. Incredible opportunity, right?? I managed to visit a few museums and a handful of memorials, including watching the sun set at the Lincoln Memorial! One of the week’s highlights was visiting the Treasure Vault in the National Archives. I got to see an early draft of the Bill of Rights!!
Other than sightseeing, you can be sure that I ate my way through Washington D.C., from dim sum to Spanish tapas and Ethiopian, I’d say I had a global eating week. The rabbit confit from the Spanish restaurant was melt-in-your-mouth delicious. But, then again, when something is slow cooked in its own fat for hours upon hours, how could it not be good? Besides confit, the Francophile in me was ecstatic to find a Paul patisserie and boulangerie on Pennsylvania Avenue. I hadn’t seen so many croissants, pastries and baguette sandwiches since I was in France!
Now back to soup…I’ve already mentioned that I have an obsession with lentils. I’ve eaten them with salmon, with tahini, with sausage, piled high with veggies. They’re incredibly versatile! They are also satisfying and really good for you (consult your favorite food sources for more details, but I’m fairly certain that lentils are packed with Vitamin B, Folate, Magnesium, and Phosphorous, among other things). For this particular lentil recipe, I decided to make a soup with some spicy chicken sausage that I had on hand. I tossed in a green pepper because I had one in the fridge. But feel free to make it your own and add colored peppers, spinach, jalapenos, cauliflower, carrots…or pretty much any vegetable that you’ve got on hand.
Make roughly 2-3 servings
1 cup green lentils
5-6 cups water or stock (plus more as necessary)
1 spicy chicken sausage link (or other sausage of your choice)
1 15 oz. can diced tomatoes
1 small onion, diced
1 green pepper, diced
1-2 clove garlic, diced
2 tsp cumin
1 tsp coriander
1/2 lemon, squeezed
salt and pepper to taste
1 tbs oil
In a medium pot, heat 1 tablespoon of oil. Add the chopped onions, and let them cook until they’re translucent. Add the chopped green pepper, sausage, and garlic. Allow to cook until the green pepper is tender.
Pour the diced tomatoes into the pot. Add the cumin and coriander. Mix all of the vegetables and spices. Add the lentils and then add water. Let the lentils cook for about 40-45 minutes or until tender. Add more water as necessary. Add the lemon, and salt and pepper to taste. If you’re looking for a little more spice, don’t hesitate to add some red pepper!