Author Notes
A delicate yet flavorful soup that I've honed over the years. Quick and easy, this meal is a staple in my home. I find it extremely satisfying and comforting, especially on cold winter days. It also lends well to variation of locally available and/or on-hand ingredients. —Xepora
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Ingredients
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1 cup
red lentils
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2 tablespoons
olive oil
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1
onion (medium)
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1/2 cup
celery
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1 cup
butternut squash or sweet potato (diced)
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2-3
uncooked Italian-flavored chicken sausage links (casing removed)
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4 cups
water
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1/4
fennel bulb (small/medium-sized) or 1 teaspoon fennel or anise seeds.
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salt and pepper (to taste)
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1 tablespoon
brown sugar (optional)
Directions
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Sort lentils to remove any small rocks and/or sticks that may have been missed in the packaging.
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Saute onion, celery and butternut squash in olive oil.
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Add sausage and cook thoroughly.
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Add lentils and coat.
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Add water, fennel, salt and pepper and bring to a boil.
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Cover and simmer over medium/medium-low heat for 20 minutes or until the lentils are soft. To thicken soup, mash a portion of the ingredients in the pot and let sit for another 10 minutes.
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