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Author Notes: This came from an old and yellowed newspaper clipping -- it must have been at least 35 years old. I have made adjustments and no longer remember where I found it, but glad I did. It has an unusual flavor profile that is addictive and makes a perfect winter one-pot meal, not to mention economical. Serve with bread and salad if you like. —deanna1001
Food52 Review: This flavorful soup is perfect if you’re trying to please different palates with one dish in one pot. The coriander and lemon in the recipe give it a light citrus taste that is heightened with the dollop of Greek yogurt. However, if you like your foods with a bit of spiciness, you can bring out the warmth and savoriness of the sausage by adding a splash of hot sauce or Sriracha. This recipe is easy to prep, easy to cook, and easy to clean up after. It is a full-flavored, filling soup that is sure to satisfy. —Robin
Serves 6 to 8
- 1 pound Italian-style turkey sausage links, sweet or spicy
- 2 large onions, sliced thin pole to pole
- 2 1/4 teaspoons toasted and ground coriander seeds
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon ground ginger
- 2 cups dry lentils (use French if you have them but plain old regular ones also work here)
- 1 lemon, zested and juiced
- Greek yogurt and thinly sliced lemon, for garnish
- Slice sausages into 1/2-inch coins. Brown in a dutch oven over medium heat until lightly browned. Add onions and stir. Cover pot and cook until onions are tender but not browned, about 10 minutes. Drain off excess fat.
- Stir in coriander, salt, and ginger. Add lentils and 7 cups of water. Bring to a boil then reduce heat to a simmer. Cover and simmer 50 minutes. Stir in lemon zest and juice. Taste for seasoning. Add a grind of pepper if you like.
- Serve in bowls with a dollop of yogurt and a thin slice of lemon.