Read about how this recipe helped a sea-faring couple, Joe and Carolyn Meagher, change their lives in our story entitled A Lentil Soup to Change Your Life.
Ingredients
1 pound dried lentils
1 tablespoon olive oil
1 cup onion, chopped
2 cloves garlic, minced
2 cups carrots, sliced
1 cup celery, sliced
1 8-ounce can tomato sauce
6 cups water
1 14-ounce can vegetable broth
2 bay leaves
1 pound sliced chicken sausage (or ½ cup leftover shredded chicken)
Black pepper, to taste
1 teaspoon sea salt
Lemon slices, for garnish
Red wine vinegar
Preparation
1. Rinse and pick over lentils for stones. In a Dutch oven, heat oil till hot. Toss in onion, garlic, carrots and celery. Sauté for 10 minutes or till onion is translucent and vegetables are tender crisp.
2. Add tomato sauce, water, vegetable broth, bay leaves and lentils. Bring mixture to a boil. Cover; reduce heat and let simmer for about 25 minutes or till vegetables are slightly soft.
3. Add chicken sausage and pepper. Cover and let cook for another 10 minutes or till sausage is heated through. Add salt.
4. Ladle soup into bowls. Top with lemon slices and a dash of red wine vinegar.
Serves 8 to 10
