This scrumptious Lentil Soup is, dare I say, better than my world-renowned Kale Soup (by world-renowned, of course I mean, in my little family world) but as a parent, I should know better than to pick a favorite. Of course it all starts in my favorite red pot – my red Le Creuset dutch oven. As I mentioned before, this pot is an investment, but if you cook often, it’s worth it. The sound of the wooden spoon scraping the sides of this pot is one of the most comforting sounds in the world.
Now that the temperature has turned colder and the days seem even busier with holiday preparations, treat yourself to a warm comforting bowl of Lentil soup. Truth: I make this in the summer too… in Florida… that’s how much I love it.
Lentil Soup
Ingredients
- 20 dutch gold yellow potatoes (or any small potato that you do not need to peel) – halved or quartered, depending on size
- 1 cup of lentils (rinsed – do not need to soak)
- 1/2 of a large onion or 1 medium onion chopped (I prefer red onion, but it’s up to you)
- 3-4 cloves of garlic, minced (more or less if you’d like)
- 1 sprig of fresh rosemary chopped
- 2 sprigs of fresh thyme – just pull the leaves off into the pot
- Zest of one lemon
- Hot Italian chicken sausage – 2 links (optional, but this is my favorite part)
- Unsalted butter – 1-2 tbsp
- 4 stalks of celery chopped (include leafy stems)
- 3 Carrots chopped
- Dry white wine – make sure you have enough to drink with the soup, if not then don’t waste it in the soup
- 64 oz. chicken stock or broth (if you don’t have enough, fill in the rest with water)
- Salt and pepper to taste
To put it all together, check out Page 2
