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KotW: Red Lentil and Mushroom Soup October 22, 2008

Posted by schizodigestive in Kip of the Week, soups and stews.

This has “rainy November night” written all over it, as well as “sourdough baguette” or maybe “cornbread.” The silky, glossy broth is a product of the red lentils, which are the most self-effacing of legumes; with even half an hour’s cooking, they completely dissolve and vanish, adding sophisticated substance to the stock.

1 medium onion, diced
4 cloves garlic, sliced or slivered
3 T olive oil
6 cups scratch chicken stock, or 1 quart good box stock and 2 cups water
1 cup red (skinless) lentils
1/2 lb. white mushrooms, sliced thick
3 medium carrots, pared and sliced thick
one roasted red bell pepper (from a jar), diced
1/2 to 1 lb. mild sausage (Aidells garlic artichoke is particularly good here)
1/4 cup chopped parsley
salt and pepper to taste

Start the garlic, onion and oil in a soup kettle over low heat and saute till the onion is limp and the garlic is golden. Add the mushrooms and stir till they start to shed liquid. Add the stock and bring it to a boil, add the lentils and simmer 20 minutes. Add the carrots, diced pepper and sausage and simmer another 10 minutes. Bring back to a boil, stir in the parsley, salt, and pepper, and serve.

© /KC October 2008



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