I love Mediterranean food and I wanted a nice soup to bring out my favorite flavors. This hearty soup can be made with or without meat. It will still have a wonderful flavor and delicious broth. It’s all about the lentils being a good source of protein anyway. With this recipe you will have plenty of leftovers or be able to feed a large family.
Ingredients
(Serves 6-8 people)
Meat & Protein
Hot Italian Sausage Links (3)
Mild Italian Sausage Links (3)
Produce
6-7 Large Kale leaves
1 Yellow Onion, Large
4-5 Garlic Cloves
3-4 Large Russet Potatoes
4 Carrots
3 Celery Stalks
10 Cherry Tomatoes
Baking & Spices
1 tsp Salt (more, if desired)
1 tsp Cracked Black Pepper (more, if desired)
2 tsp Garlic Powder (more, if desired)
1 ½ tsp Italian Seasoning (more, if desired)
1 ½ tsp Dried Basil
1 ½ tsp Dried Oregano
¼ tsp Crushed Red Pepper Flakes
¼ tsp Cayenne Pepper
¼ tsp Paprika
1 ½ tsp Garlic Herb Seasoning
2 Bay Leaves
3-4 Stalks Fresh Dill
Liquids
32 oz. Low Sodium Chicken Broth
32 oz. Fat Free Beef Broth
1 ½ Cups of Water
Oils & Vinegars
Olive Oil
Dairy
¼ Cup Parmesan Cheese
Directions
Remove the casings from the sausages.
Add Vegetable Oil to a heated Large Pot. Pinch off small pieces from each sausage and add them in the heated pot. Cook al dente (not all the way). The sausages will finish cooking in the actual broth.
While the sausages are cooking prep all vegetables. Chop the onions and Celery. Slice the carrots and Zuchinni after you cut the full vegetable in half. Mince the garlic. Cut the Cherry Tomatoes in quarters And coarsely chop the Fresh Dill.
Remove sausages from the pot and place them in a bowl. Let them rest.
Add chopped onions, sliced carrots, chopped celery, and minced Garlic to that same oil. Sweat the vegetables down for about 1-2 minutes.
Season the vegetables with Salt, Cracked Black Pepper, Garlic Powder, Italian Seasoning, Crushed Red Pepper Flakes, Cayenne Pepper, Oregano, Garlic Herb Seasoning, Chopped Fresh Dill and Paprika.
While the vegetables are cooking, wash and cut the Potatoes into 1 inch chunks. Add them to the pot.
Wash the Kale 3-4 times before cooking. Remove the stalks and pull the leaves apart and place in the pot.
Add the Chicken Broth, Beef Broth and Water to the pot. Add the lentils and sausages into the pot. Bring to a boil. Add two Bay leaves and 1/4 chopped Cherry tomatoes while boiling. Tip: Remember to take the Bay Leaves our when the soup is finished.
Boil the soup until the potatoes and lentils are tender. DO NOT overcook the potatoes. We don’t want mashed potato soup.
Once the potatoes and lentils are cooked use a potato smasher and mash up random spots in the soup. Tip: Don’t mash too much. We just want to thicken the broth to make it more creamy. By mashing some of the potatoes, it will create a thicker broth. Let the broth simmer for 5-7 more minutes
Add in thinly sliced Zucchini halves. Cook the soup for 2 more minutes.
Taste and add more seasoning if needed. When served add a little Parmesan Cheese on top.
Now you have something cooked from the SOUL. Serve it to the CULTURE!
