nola_med's Notes:
Expand1 large sweet onion Ask a question about this ingredient
4 cloves garlic Ask a question about this ingredient
3 stalks of celery Ask a question about this ingredient
1.5 pounds carrots Ask a question about this ingredient
0.5 pounds spicy sausage, italian or andouille Ask a question about this ingredient
2 cups green and yellow lentils Ask a question about this ingredient
4 cups chicken stock Ask a question about this ingredient
1 dried bay leaf (optional) Ask a question about this ingredient
Remove sausage from casings and saute in a large, heavy bottomed pot until nicely browned (but not necessarily cooked all the way through). Remove and set aside. Drain pot of all but about 1tbsp of fat.
Ask a question about this stepSaute diced onion until translucent, scraping up any brown bits from the sausage. Add diced celery and carrots, stirring occasionally but allowing everything to get lightly browned. Add smashed garlic cloves.
Ask a question about this stepAdd chicken broth (and bay leaf if using) and bring to a boil
Ask a question about this stepAdd the mix of green and yellow lentils (make sure to rinse and pick through for stones first). Bring back up to a boil, then reduce to a lower simmer until lentils are cooked through and soft (around an hour, sometimes more).
Ask a question about this stepOnce lentils are cooked all the way through, remove the bay leaf and blend the soup using an immersion blender (or in batches in a blender, being careful with boiling liquid); blend to the desired texture.
Ask a question about this stepServe immediately with garlic bread and a simple green salad. Soup will keep in the fridge for ~1wk (and makes awesome lunch offers); alternatively it can be stored in the freezer almost indefinitely.
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