A Warm Lentil Soup for Cold Winter Days

By: Mike Wilson | WSLS
Published: January 17, 2012

RED LENTIL AND VEGETABLE STEW adapted from THE NEW BLUE RIDGE COOKBOOK, by Elizabeth Wiegand

At Basic Necessities, the quaint bistro and market in Nellysford, VA, chef Sally Justice makes vegetarian dishes that have quite a following, especially among the skiers at nearby Wintergreen Resort, says owner Kay Pfaltz.

I’ve added spicy chicken sausages, and use chicken stock, to make a hearty meal. You can go completely vegetarian, like Basic Necessities, by omitting the meat and using vegetable stock or bouillon cubes with water.

2 tablespoons olive oil

1 medium onion, chopped

1 large carrot, halved lengthwise and sliced

2 cloves garlic, minced

5 cups chicken stock (Or use 32 ounces with 1 cup water)

1¼ cups dried red lentils, picked through and rinsed thoroughly

2 medium potatoes, cut into ½” cubes

1 cup broccoli

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1 teaspoon salt

freshly group pepper, to taste

1 teaspoon cumin

½ pound kielbasa or spicy chicken sausage

2 tablespoons chopped fresh parsley

Heat olive oil in large pot, and sauté onions over low heat for about 10 minutes.
Add carrots, and sauté for another five minutes. Stir in garlic and be careful not to burn.
Add chicken stock to the pot and turn heat to medium high.
Add lentils; stir. Add cubed potatoes to the pot and bring mixture to a boil.

Stir in thyme, salt and cumin.

Reduce heat and simmer, covered, for about 15 minutes, until potatoes and carrots are almost cooked and lentils are tender. Add sausages and broccoli, and continue to cook until sausages are heated through, about another five to 10 minutes.
Stir in parsley, and serve hot.

YIELD: 4 to 5 Servings