LENTIL and CHICKEN SAUSAGE SOUP
Serves: 4 to 6
♦ Olive oil
♦ 1 package chicken apple sausage, sliced into 1-inch rounds
♦ 1/2 medium onion
♦ 2 tbsp whiskey
♦ 3 large carrots, sliced into rounds
♦ 1 clove garlic, minced
♦ 1 medium tomato, cubed
♦ 1 cup green lentils
♦ 2 tbsp fresh sage, minced
♦ 1 tsp dried allspice
♦ 4 cups chicken broth
♦ 2 slices lemon
♦ 1/2 bunch kale, roughly torn
Heat olive oil in a dutch oven over medium to high heat. Once shimmering, add the lentil sausage and cook until browned on all sides. Remove the sausage from the pan and set aside.
Add more oil to the pan, and reheat over medium flame – add the onion, and cook until golden. Add the whiskey and allow to reduce. Once the whiskey is reduced, remove the onion from the pan and place into a food processor or blender, and puree to a paste. Set aside.
Add a touch more oil to the pan and reheat over medium flame – add the carrot and cook for about 5 minutes. Add the chicken sausage, onion puree, tomatoes, garlic, green lentils, sage, allspice, and broth. Bring to a boil, and reduce the heat to a simmer. Finally, stir the two lemon slices into the soup.
Slow cooker method: once at a simmer, pour the soup into your slow cooker, and cook on high heat for 4 hours. Stir occasionally.
Stovetop method: Cook the soup for about 1 1/2 hours, stirring occasionally and adding liquid as needed.
About 15 minutes before serving, stir in the kale and allow it to wilt. Serve with a hearty loaf of bread.
To read more about this dish and my musical pairing, click HERE.