Versatile Lentil Soup

Lentil Soup with turkey bacon

    This hearty soup is versatile.  For example, it is great served as a main dinner with some crusty bread, or it can be part of a soup & salad/sandwich offering.  You can also vary the ingredients.  This time I used turkey bacon, but next time I will be using a smoked turkey sausage sliced thin.  Instead of kale, substitute chopped spinach. Like most soups & stews, it's much better the next day!

Ingredients:

• Slices of turkey bacon, or thinly sliced smoked turkey sausage
• 2 Tbs olive oil
• 1 large onion, diced
• 2-3 carrots, peeled, diced
• 2 stalks celery, diced
• 2-3 cloves garlic, minced
• 3/4 tsp. cumin powder
• 3/4 tsp. ground coriander
• 1/2 tsp turmeric powder
• 1lb bag of lentils, rinsed
• 1 can crushed tomatoes
• 2 quarts of chicken broth, or vegetable broth     (I used one of each)
• 1 bunch kale, stems removed, chopped (about 4 cups)
• salt & pepper to taste (a dash of red pepper flakes when serving is nice too

Directions:

In your soup pot or dutch oven, cook your bacon or sausage with a Tbsp of olive oil for a couple of minutes.  As it starts to brown, add remaining oil and onion, carrots, celery and salt & pepper.  Sauté over medium high heat for a 5-6 minutes to soften veggies.  Turn down heat if they start to brown to soon.  Next add the garlic, cumin, coriander and turmeric, cooking another 2-3 minutes stirring to blend.

Add lentils, tomatoes, broth and a pinch of salt and pepper to taste.  Increase heat bringing soup to a boil.  

While soup is heating up, chop the kale and add to the pot. Once boiling, cover and reduce heat to simmer for 30-40 minutes.

The soup is now ready to serve this way, but to make a thicker broth, I use an immersion blender for a few pulses in the pot and stir to mix.  If you don't have an immersion blender, remove a cup to cup and a half to a blender and puree.  return to the pot and stir.

* Not everyone in the house likes the same level of "heat".  I add a few shakes of red pepper flakes and a teaspoon of sour cream to my bowl.

Enjoy!

 

Black Bean and Turkey Sausage Stew

A wonderfully delicious and easy low calorie stew that simmers in a crock-pot throughout the day.  It also makes the house smell delightful.  This base for this recipe an old magazine for Crock-Pot recipes. 

Ingredients-

3 cans black beans (rinsed & drained)
1 onion(chopped)
2 stalks celery, sliced thinly
¼ cup frozen corn
2 jalapeno, finely diced
1½ cups chicken broth
3 cloves garlic, minced
1½ tsp dried oregano
1½ tsp cumin (or more to taste)
¼ tsp red pepper
6oz cooked turkey sausage, thinly sliced

Directions-

First, spray the inside of your crock with a non-stick spray.  Next, combine all ingredients except for the sausage in the crock-pot. Give it all a good stir, then cover.  Cook on low for 7 hours. 

Finally, add the sausage and allow to cook for another 25 to 30 minutes.  Serve with toppings of your choice: sour cream, green onions, shredded cheese, or all of the above.

Split Pea Soup with Smoked Turkey Sausage

Split pea soup is a family favorite, and there are many variations that we enjoy.  Tonight we tried our first using smoked turkey sausage, and it too is a big hit.  It's a wonderful meal on a cold night with a bit of homemade bread.

Ingredients- 
1 Tbsp extra virgin olive oil
1 sweet onion, chopped to your liking
2-3 carrots, peeled and cut into slices
2-3 stalks of celery, chopped
1lb bag of dried split peas
12 oz. smoked turkey sausage, sliced into ¼ inch rounds
6 cups of chicken broth
1 tsp. kosher or sea salt
¼ tsp. pepper (or more to taste)
2 Bay leaves

Directions-
In a heavy bottomed pot, or Dutch oven, heat oil over medium high heat.  Add sausage and brown for 5 minutes or so.  Remove sausage and set aside. 

Add onions, carrots, celery, and cook until tender - about 5 minutes.  Stir in broth, peas, salt, pepper, and bay leaves and bring to a boil over the medium high heat.  

Once boiling, add sausage and reduce heat to medium-low.  Allow soup to simmer, stirring occasionally until peas are tender. (40-50 minutes) 


Remove and discard bay leaves.  

Serve with bread or cornbread.

Enjoy!