Chase away the last days of cold weather with a bowl of my Lentil Soup with Sausage and Greens.
Thank you to Farmer Direct Co-op for sponsoring this post!
I recently wrote a blog post about reducing food waste at home and one of the tips I gave was to plan out your meals for the week. One of my favorite things to make on the weekend is a big old pot of soup, especially when I know I have a busy work week coming up. There’s just something so comforting about tucking into a piping hot bowl of soup after a long day, especially when it’s cold outside. Plus, I love the way it makes my kitchen smell as it simmers away on the stove. I usually make enough soup to enjoy for a few days and then freeze the rest. That way I always have a hearty and nutritious meal that I can heat up when I’m short on time.
My Lentil Soup with Sausage and Greens is packed with lentils, chicken sausage, and vegetables like carrots, celery and hearty greens. It’s easy to make, inexpensive and filling enough to be eaten for dinner. It can also easily be made vegetarian by omitting the sausage. I made the base of the soup with French green lentils from Farmer Direct Co-op.
I’m exciting to be teaming up with Farmer Direct Co-op, producers of organic bulk grains, beans, lentils and oilseeds. They are a 100% Farmer-Owned, 100% Domestic Fair Trade, 100% Organic business. They’ve been in the bulk bins in grocery stores like Whole Foods for years and have a wide variety of products including lentils, beans, oats and seeds. Shopping in the bulk bins is actually another one of my tips for reducing food waste. When you only need a small amount of an ingredient for a recipe, it really comes in handy and it saves money because you only buy what you need. Plus, it’s better for the environment because it means that in addition to less food waste, there’s also less material waste and less carbon dioxide emissions from packaging.Check out @foodiephysician's Lentil Soup w/ Sausage & Greens made with French green lentils from @farmer_direct. #adClick To Tweet
Farmer Direct Co-op recently launched 16-oz. packs of pinto beans, French green lentils, split green peas, regular rolled oats and quick rolled oats, which can be found in the grains and dried goods aisle at Whole Foods Markets. I like the French green lentils in this soup recipe because they hold their shape better than traditional brown lentils and don’t get mushy. Lentils actually come in hundreds of varieties ranging in color from red to orange, yellow, green, brown and black. I love using all kinds of lentils in my cooking because they have so many health benefits. They are one of the best plant-based sources of protein, which makes them a great addition to vegetarian diets. In addition, they are high in fiber, which helps lower cholesterol levels and prevent cardiovascular disease. They also are a good source of B vitamins (especially folate), iron, and several other minerals.
For my Lentil Soup with Sausage and Greens, I like to stir in some fresh greens at the very end. You can use Swiss chard, kale, spinach or whatever you have on hand. A touch of vinegar at the end adds a pop of flavor. I like to serve the soup with some grated Parmesan cheese and crusty whole grain bread for dipping.
- 1 ½ tablespoons olive oil, divided
- 1 package (12 ounces) cooked chicken sausage, sliced (I used organic chicken & apple sausage)
- 1 large onion, chopped
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 3 cloves garlic, finely chopped
- 1 tbsp. chopped fresh rosemary (or 1 teaspoon dried)
- 1 bay leaf
- 2 tablespoons tomato paste
- 8 ounces (about 1 cup + 2 tablespoons) Farmer Direct Co-op French green lentils, rinsed
- 4 cups reduced-sodium vegetable or chicken stock
- 4 cups roughly chopped Swiss chard, kale, spinach or other leafy green
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Optional: grated Parmigiano-Reggiano cheese for topping
- In a large Dutch oven or other heavy bottomed pot, heat ½ tablespoon oil over medium-high heat. Add the sausage slices and brown them on both sides. Transfer the sausage to a bowl.
- Add the remaining tablespoon oil to the pot along with the onion, carrot and celery. Cook until slightly softened, 4-5 minutes. Stir in the garlic, rosemary, bay leaf and tomato paste and cook until fragrant, about 1 minute. Add the lentils, stock and 4 cups water. Bring to a boil, then lower the heat and simmer with the lid slightly ajar until lentils are tender, about 30 minutes.
- Stir in the greens, vinegar, salt, pepper, and sausage and cook until the greens are wilted and the sausage is heated through, 3-4 minutes. Adjust seasoning to taste. Serve with Parmigiano-Reggiano cheese, if desired.
The lovely folks at Famer Direct Co-op want to share their products with you! Two lucky readers will win a prize package including a lovely branded wooden spoon and 16-oz. packages of:
- French Green Lentils
- Split Green Peas
- Pinto Beans
- Quick Cut Oats
- Regular Rolled Oats (not pictured)
Contest for US and Canada residents only. Enter below! Giveaway ends on 5/11/17.
a Rafflecopter giveaway
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