Friday, October 30, 2009

Fall Lentil Sausage Soup

The humble lentil has nourished healthy peoples across the world. It is the most nutritious of all legumes because of its high phosphorus content. Lentils are high in calcium, potassium, zinc, iron and vitamin B complex.
Soak lentils in warm water and 2 tbsp whey or lemon juice for 7 hours to reduce phytates (anti-nutrients which bind to minerals and inhibit our bodies from getting the minerals.

Fall Lentil Sausage Soup
1 Tablespoon butter
1 carrot diced
2 stalks celery, diced
1 large onion, chopped
½ teaspoon garlic, minced
1 pound Italian sausage
8 cups chicken broth
2 cups diced or 2 cans crushed tomatoes
2 cups dried lentils, washed and soaked overnight
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon crushed red pepper
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon fennel seeds
1 bay leaf

In a large saucepan, heat butter. Add carrot, celery, onion and minced garlic. Saute until tender. Remove vegetables from the pan and add Italian sausage to the pan. In a large stockpot, pour chicken broth, sauted vegetables and the sausage. Add tomatoes with juice, and lentils. Season with salt, black pepper, crushed red pepper flakes, oregano, thyme, fennel seeds and bay leaf. Simmer until the lentils are tender, 30-45 minutes. Remove bay leaf before serving

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