CheekyChicago

Despite the recent heat wave we’ve been experiencing, I am going to push aside my temptation for spring fashion and spring produce and pretend that today is like last February when all I want to do is tuck in at home with some rich, hearty (but healthy) soup, a movie and wait out the rest of winter. This lentil soup has so much flavor – its smokey aroma from chipotle peppers and its richness from the turkey sausage. And although the ingredients are super healthy, this meal will feel like the perfect indulgent treat to warm you up on those cold (/semi-cold) winter nights.

Smokey Lentil Soup with Turkey Sausage
serves 8-10

1 1/2 cups dried lentils
2 Tbsp. olive oil
2 onions, chopped
3 leeks, rinsed well, chopped, whites only
2 cloves garlic, minced
4 large turkey sausage links, casings removed
4 carrots, small dice
4 celery stalks, small dice
Salt and pepper
1 Tbsp. ground cumin
1 tsp. fresh thyme, chopped
2 canned chipotle peppers, de-seeded, chopped
1 1/2 Tbsp. adobo sauce (chipotles are canned in this)
8 cups chicken stock
Grated Parmesan cheese

Place lentils in a large bowl, pour in enough boiling water to cover them and wrap top with plastic wrap. Let sit for 15 minutes. Repeat. Then drain.

Meanwhile, in a large pot, heat 1 tablespoon of the olive oil over medium heat and add in the onion and leek. Saute until they are beginning to become translucent, then add the garlic. Cook for 30 seconds, then add in the sausage. Brown the sausage with the vegetables, breaking up the meat with the back of a wooden spoon. Continue to cook and break it up until cooked through. Remove pot from heat and pour meat mixture into a bowl.

Return pot to the stove over medium heat and add the other tablespoon of oil. Once it is hot, add the carrot and celery. Cook the vegetables until they are just beginning to soften, stirring often. Add in the salt and pepper (to taste), cumin, thyme, chipotle and adobo sauce. Stir well and add the meat mixture back in the pot. Add the lentils and combine well, cooking for just a couple of minutes. Add the stock and bring soup to a boil.

Lower heat and allow to simmer for 30 minutes or until lentils are softened and cooked through. Taste soup for seasoning and adjust as needed. Serve in bowls with grated Parmesan on top.