Make Ahead

Fuzzy Blanket Lentil Soup

November  5, 2019
1 Ratings
Photo by gr8chefmb
  • Prep time 15 minutes
  • Cook time 7 hours
  • Serves 6-8
Author Notes

I was home sick with a 'yucky tummy' and craving 🍲 soup but not the 'usual suspects' of chicken noodle soup, etc. I added a secret, unexpected ingredient which makes this soup or stew (or, as Rachael Ray says, "stoup") so velvety and comforting that it's like a warm cuddly fuzzy blanket for your tummy. The addition of farro makes it a comforting hearty stick-to-your-ribs bowl of soup/stew joy. BTW-I felt better after a steaming bowlful. —gr8chefmb

What You'll Need
  • 6 tablespoons extra virgin olive pil {divided use}, plus additional for drizzling
  • 1 white or yellow onion, diced
  • 3 celery ribs, diced
  • 2-4 garlic cloves, minced
  • 1-1/2 cups shredded carrot
  • 1-1/2 cups dried lentils
  • 3/4 cup dried farro
  • 32 ounces beef broth
  • 2 bay leaves (fresh or dried)
  • 1-1/2 teaspoons dried Italian seasoning
  • 2 teaspoons coarse ground salt
  • 2 teaspoons coarse ground pepper
  • 1-1/2 cups cooked butternut squash puree
  • 6 ounces tomato paste
  • 2 cups water
  • 12 - 14 ounces smoked sausage, diced (beef, cooked smoked bratwurst or turkey)
  • Warm pita, crusty bread and/or cornbread
  1. Heat 3 tablespoons of olive oil in a large skillet over medium high heat; add onion, celery, garlic & carrot. Cook for 5-7 minutes, or just until onion turns translucent. {NOTE: This step can be omitted, but I finds it adds a tastier layer of flavor. If you omit this step, simply add these ingredients directly to slow cooker.}
  2. Place veggie mixture in 4- to 6-quart slow cooker along with lentils, farro, beef broth, bay leaves, Italian seasoning, salt, pepper, squash puree, tomato paste and water. Replace lid and cook on low for 6-7 hours or high for 3-4 hours.
  3. Heat remaining 3 tablespoons olive oil in large skillet over medium high heat and diced sausage. Cook for 10-12 minutes, or just until sausage is browned & crispy on edges. Add to slow cooker for the final 30-45 minutes of cooking time. {This step is also optional & again, it adds another layer of flavor. If using smoked turkey sausage but not browning it, add during the last 20-30 minutes of cook time; if it is added sooner, it will become tough.}
  4. Ladle into bowls and drizzle with additional olive oil. Serve with diner's choice of warm pillowy pita bread, crusty bread chunks and/or hot cornbread.
  5. NOTE: This recipe can also be prepared on stovetop, and use Dutch oven for sweating veggies. Cook over medium to medium high heat for 3-4 hours.
  6. Soup/stew can be garnished as you wish & to taste with chopped parsley, pesto, cheese [parmesan, feta, cotija, goat, etc], chili oil and/or toasted pepitas.
  7. Recipe freezes well.
  8. To make vegan/vegetarian version, use vegetable broth and omit sausage.

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