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January 1999 Issue
A Pot on the Stove Keeps the Blues Away
by Ronda L. Halpin
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Sausage and Red Lentil Soup

Anyone who has ever thought that bean-based soups are dull should leave their misconceptions at the door! This soup -- called a "smiler" by my husband -- is bursting with flavor and is bound to keep you warm this winter.
  • 2 T. olive oil
  • 1 onion, chopped
  • 1 carrot, diced
  • 3 garlic cloves, minced
  • 1 c. red lentils
  • 2 c. diced potato
  • 1 c. corn
  • 2 bay leaves
  • 1/4 tsp. ground cumin
  • 2 quarts chicken stock
  • salt and pepper to taste
  • 1/2 lb. smoked sausage, cut into 1/2" pieces
Cook the onion, carrot and garlic in the olive oil for 5 minutes or until soft and lightly browned. Add all remaining ingredients except the sausage and cook for 35-40 minutes or until lentils and potatoes are soft. Add the sausage pieces and simmer about 15-20 minutes more until you achieve the desired taste. If you want soup that's more appropriate for a first course, omit the sausages and add 4 pieces of crumbled bacon with the lentils.
  • Yields: about 2 quarts of soup
  • Preparation Time: about 1 hour
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