Even if it’s fall, right here in Florida, the excessive temperatures nonetheless make it really feel like summer season. I really like making soup regardless of the season, particularly grain and vegetable based mostly soups which are wholesome, low fats, but filling and scrumptious. When the climate is heat, I wish to serve my soups at room temperature, or simply barely heat, with a drizzle of our fantastic, lately harvested olive oil and a sprinkling of freshly grated cheese.
I introduced again a number of luggage of Umbrian lentils from Castelluccio once we returned from Umbria earlier this yr, so I made a decision to make a giant pot of lentil soup. For this soup, you need the lentils to carry their form, so use the small beige lentils or French inexperienced lentils, not the bigger pink lentils that turn into mushy when cooked.
To have fun fall, I added in some kale and butternut squash to my lentils, and since I used to be making the soup for dinner, I added some spicy Italian turkey sausage to make the soup heartier. For those who would like to make a meatless soup, merely skip the addition of the sausage, and the soup will nonetheless be scrumptious!
This soup comes collectively rapidly, and I often double the recipe and freeze the leftovers in containers that I can get pleasure from for lunch sooner or later. In case you have contemporary pesto available, attempt placing a dollop of the pesto on prime the soup when serving.
Buon Appetito!
Deborah Mele
Elements
- 2 Tablespoons Olive Oil
- 3 Sausage Hyperlinks (About 1/2 Pound), Meat Eliminated From Casings
- 1 Medium Onion, Diced
- 2 Celery Stalks, Diced
- 1 Carrot, Trimmed & Diced
- 3 Cloves of Garlic, Minced
- 1 Medium Sized Butternut Squash, Peeled, Seeded And Minimize Into Small Cube
- 1 Tablespoon Recent Thyme, Finely Chopped
- 1 Teaspoon Recent Rosemary, Finely Chopped
- 2 Tablespoons Tomato Paste
- 1 1/4 Cup Lentils
- 6-8 Cups Low Sodium Vegetable Inventory
- 1 Bunch of Tuscan ale, Ribs Eliminated, Thinly Sliced
Serve:
- Further Virgin Olive Oil
- Freshly Grated Pecorino Romano Cheese
Directions
- Warmth the olive oil over medium warmth, then add the sausage meat, onions, celery, carrots, and garlic.
- Cook dinner, stirring typically, till the meat is now not pink, and the greens have softened, about 8 to 10 minutes.
- Add the squash, thyme, rosemary, tomato paste, lentils, vegetable inventory, and kale.
- Carry to a boil, then scale back the warmth to a simmer, and prepare dinner for about 25 minutes, or till the greens are delicate, and the lentils are tender.
- Season effectively with salt and pepper.
- Serve heat topped with a drizzle of additional virgin olive oil and a sprinkling of grated cheese.
Vitamin Data:
Yield: 6
Serving Measurement: 2 cups
Quantity Per Serving:
Energy: 374Whole Fats: 14gSaturated Fats: 4gTrans Fats: 0gUnsaturated Fats: 9gLdl cholesterol: 23mgSodium: 1494mgCarbohydrates: 48gFiber: 8gSugar: 16gProtein: 14g
