Fall has arrived and there is nothing better than a cold day and a nice warm bowl of soup. Of course it's still hot in Texas, but us Texans can dream about cold weather.
These lentils are a combination of French Green, Petite Crimson, Golden, Black Beluga, Spanish Pardina and Ivory White Lentils. I found this Autumn Lentil Blend at Whole Foods Market in the bulk section.
4 cups of water
½ onion sliced in small wedges
3 celery stalks
¼ tsp kosher salt
¼ tsp whole peppercorn
1 tsp garlic and herb
1. Combine all ingredients in a medium sauce pan. Cover and simmer until vegetable are tender. Strain broth into larger pot.
2. Place the cooked vegetables in blender and add ½ cup of chicken broth. Blend well.
3. Add vegetable puree to the large pot.
Ingredients for soup:
1-2 carrots cut into thin chunks
2 small potatoes cut into thin chunks
4 cups of low sodium chicken broth
1 ½ cup of lentils sorted and rinsed (rinse lentils in a strainer)
1 package of turkey sausage sliced and sautéed
1. Add chicken broth to the vegetable broth and bring to a boil.
2. Then add lentils, potatoes, and carrots.
3. Bring back to a boil, cover, and simmer for 20- 25 minutes. Cooking time will vary. You will know the lentils are done when they can be mashed with ease when pressed between your thumb and forefinger. Don't over cook.
4. Then add sautéed sausage.
5. Salt and pepper to taste.
Serve with warm cornbread and enjoy!