I think my next challenge coming down the pipes is working on a bunch of good recipes using lentils. Now, this is going to sound like a line from the most boring mafia movie ever; a friend found herself needing to get rid of a few boxes of lentils and, knowing that I’m a thrifty cook, she gave me several pounds of lentils…
Lucky for me, many cuisines cook a mean lentil: French, Indian, American, Caribbean to name a few. I’m all full of inspiration and my kitchen is all full of lentils so let the adventure begin.
Lentil and Smoked Sausage Soup – served with feta cheese and fresh bread
Serves 4-6 – cost approx $.69 per serving
- 2 Tbs olive oil
- 1 lg onion, diced ($.50)
- 2 carrots, diced ($.14)
- 4 cloves garlic, sliced
- 1/2 lb smoked sausage, diced ($.45, I got a great deal!)
- 1/4 tsp dry thyme
- 1/4 tsp dry sage
- 1/4 tsp paprika
- 1 lb lentils, picked over and soaked in cold water ($0 – you can often get lentils for about $1 per lb at discount grocery stores)
- approx 6 cups stock – chicken or vegetable stock, it’s up to you! ($0 for homemade!)
- salt and pepper
- 1 6 oz pkg feta cheese – or any other flavorful cheese you like! ($.99)
- fresh bread ($.50)
Start by heating the olive oil in a large pot over medium heat. Saute the onion, carrot and garlic about 5 minutes. Add in the smoked sausage, thyme, sage and paprika, saute another 2 minutes or so. Next, add in the lentils and enough stock to cover by about 1 inch.
Bring the pot to a simmer and let it bubble gently for 45min-90 minutes, or until the lentils are fully cooked. Stir occasionally to make sure the lentils don’t stick to the bottom. When the lentils are nice and soft but not completely mushy, add salt and pepper to taste. Serve with some slices of hot bread and garnish with crumbled feta cheese.