Andouille, Lentil & Kale Soup

Fall is here! Did you know it’s my favorite season!? Here’s 10 reasons fall is the best:

Why Autumn is Best

10. Two words: Boot Season
9. My french oven is justified living on my stove because it’s in use every other evening.
8. The cool, wet weather makes me appreciate the sunny days even more–and
sub a. I don’t have to water the garden anymore but it’s still producing like crazy.
7. COLOR–the leaves, the sky, there is so much color in the fall.
6. The feeling the first time the heat kicks on in the morning. We’ve still managed to not turn it on yet this fall, but the first day, Ktams knows I MUST be home for it because that smell (yes, I know it’s dust burning or something, I don’t care!!) The warmth is just lovely.
5. Bring out the blankets!! I have no less than 2 blankets in every room. When Ktams isn’t paying attention, I put my queen-sized quilt on the bed.
4. Knitting is suddenly cool again–football is on, holidays are closing in, it’s time to get knitting. Maybe I’ll finally master crocheting this year (not.).
sub a. Tea with knitting. Yes, I’m my grandmother’s favorite, why do you ask?
3. Less time away from home, more time with friends. Things are just as busy, but less travel, more wine/beer with friends.
2. Hearty kitchen projects–when was the last time you took a meal from your childhood and tried to re-create it from scratch? Tonight we did chicken and dumplings, one of Ktams’ favorites as a kid, and boy did it deliver (you can make it for yourself with The Pioneer Woman’s recipe).
1. SOUP. Thus, my recipe, and subsequently, this post.

Andouille, Lentil & Kale Soup

This Andouille sausage, lentil and kale soup is a gluten-free dairy-free fall soup perfect for any rainy day. It’s original recipe is from Real Simple’s October 2016 issue. I made my own for a friend’s soup swap this weekend. This is going to sound familiar if you’ve read my blog in the past as I shared my last recipe (for Spicy Chicken Enchilada Soup) I brought along to the swap back in February. This time around I decided to wing it with some ingredient substitutions I’ve done successfully in the past and I have been thrilled with the result! I hope you will be too 🙂

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Ingredients

Olive oil, for pan
4 cloves garlic, chopped
1 medium white onion, diced
3 mild peppers (anaheim or pablano), seeded and chopped
1lb Spicy Chicken Andouille Sausages, casings removed and chopped
4 c chicken stock
2 c dried red lentils, rinsed
1 28 oz canned whole peeled tomatoes, drained (or 8 fresh tomatoes blanched, peeled, and torn apart if you have them!)
1 t kosher salt
1 t black pepper
5 c kale leaves, de-stemmed and chopped
Handful of fresh parsley, chopped

Method

In a pan over medium heat, start with oil, then add garlic and onion. Stir until the caramelization process just begins (be careful not to burn!), then add the peppers cooking and stirring continuously for 3 minutes. Add in the sausage (and more oil if things start to get sticky), and cook for 5 min, until the sausages oils are released.

At this point, add the broth and bring to a boil, contribute the lentils to the pot, and simmer for about 25 minutes, until the lentils have softened considerably. Salt and pepper to taste, then add the kale and parsley, incorporating completely. Serve immediately and if you’re into cheese, this soup is especially lovely topped with shaved parmesan or manchego! This soup is gluten-free and dairy-free if you leave the cheese off the top.
Serves 4

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