Monday, February 05, 2007

Lentil and Sausage Soup with Cabbage


For the month of February my friend Alanna at a Veggie Venture is focusing on soup, and it sounds like so much fun I'm going to join her a few times, either with new soups or recipes from the archives you might have missed out on.  Here's to lots of great recipes for making delicious soup this month!

Today I'm sharing a recipe for soup I made for a Superbowl party, something that looked rather ordinary, but tasted wonderful. I put lots of celery, onions, carrots, and cabbage in the soup, and then cooked it a long time so the veggies were partly dissolved in the liquid. This is a fairly liquidy soup, but you could put even more cabbage if you wanted it to be thicker. You could use any type of spicy pre-cooked sausage here, but I used something called "spicy Cajun style" turkey sausage. This soup is mostly about the lentils and vegetables, but the little touch of spiciness from the sausage was great here. Lentils are considered a "good carb" for the South Beach Diet, but due to the carrots, this soup would be for phase two or three if you're a South Beach dieter.

Cut sausage in fourths lengthwise, and then into pieces.

I used a food processor to get the carrots, celery, and onions in small pieces.


The generous amount of chopped cabbage in the soup bumps up the nutritional value.


Lentil and Sausage Soup with Cabbage
(8-10 servings. You could half the recipe, but this freezes well. Recipe created by Kalyn)

Ingredients:
6 cups water
10 cups homemade chicken stock, chicken broth, or water with chicken soup base
(a lot of the liquid will cook off)
3-4 links precooked sausage, cut into small pieces (about 2 cups diced sausage)
2 cups brown lentils
1 cup finely diced onion
1 cup finely diced celery
1 cup finely diced carrots
3 cups coarsely chopped cabbage
2-3 bay leaves
2 T minced garlic (or less, but I love garlic)
2 tsp. dried thyme
1 tsp. ground cumin
2 T tomato paste (I used the type from a tube)

Instructions:
Put water, chicken stock, bay leaves, garlic, thyme, cumin, tomato paste, and lentils in large soup pot and start to simmer. Cut sausage in fourths lengthwise, then into small pieces and add to soup. Add finely chopped onion, celery, and carrots and coarsely chopped cabbage. Let soup simmer on low 2-3 hours or more, until lentils are starting to dissolve, and some of the vegetables have been incorporated into soup. Serve hot.


More Great Lentil Soups
Steve's Lentil Soup) (inspired by Farmgirl's recipe)
Hearty Lentil Soup with Smoked Sausage from Farmgirl
Spicy Italian Sausage and Lentil Soup from Something in Season
Black Lentil Soup with Black Pepper and Cumin Seeds from Orangette
Ethiopian-Inspired Red Lentil Soup from Fat Free Vegan Kitchen
Red Lentil Soup from Cream Puffs in Venice
Lentil Soup with Potatoes and Spinach from Erin's Kitchen
One-of-Everything Lentil Soup from The Perfect Pantry
Lentil and Artichoke Soup from Lucullian Delightscounter customizable free hit

19 comments:

Alanna said...

Hey Mz Kalyn, Sure sounds good! It's the cabbage, I'm sure, that provides the flavor and sweetness. It's a miracle in soups! Thanks for participating in Soup's On!

Nau-Dee said...

Yeah Soup! sounds great I'll have to give it a try.

michelle said...

Your soup looks delish! I have been looking for soup recipes perfect for the extra 'cold' weather we are having now. I don't usually use lentils so this one will surprise my hubby.

Toni Narins, L.Ac. said...

I adore lentil and sausage soup. In fact, I've got a big container of if in my freezer from the last time I made it. (I always seem to make enough to feed the Turkish army!) Never thought of adding cabbage -- Love the idea!!

I just posted a recipe for posole, and discussed whether it's considered a soup or a stew. Because of the corn, it wouldn't be good for an initial South Beacher, but it's definitely yummm in the winter!

Christine said...

This looks wonderful Kalyn! Maybe I'll join in the fun with a soup of my own.

mandira said...

The soup looks delicious. In this cold weather, soups are a great idea :) Thanks for sharing. I hope your water connection was restored Kalyn.

sher said...

mmm, my mother made a soup similar to that and it was so delicious. I love cabbage in soup

MyKitchenInHalfCups said...

Really seems we are all thinking soup. I use a whole head of cabbage in my minestrone.
Lentils seem so neglected and I really do enjoy them. So nice that there's none of that overnight soak!

wheresmymind said...

mmm...low on the GI index and looks great!

Mimi said...

I'm a little confused on what type of sausage to use, here. Italian?

I'd like to try this because it really looks and sounds healthy.

Kalyn said...

Hi Alanna, more soup to come!

Nau-dee, you're my best recipe tester yet!

Michelle, it was great.

Toni, my dad loves posole!

Christine, do join us in the soup-making fun.

Mandira, the water is back. (Also, I can't leave comments on your blog right now for some blogger reason. Your marinara sauce looked great, so I hope you see this.)

Sher, cabbage is the best!

Tanna, I agree that no soaking is one great thing about lentils.

Bill, it's very low GI and really yummy.

Mimi, the sausage I used was quite spicy. I don't have the package any more but it was from Costco. You could use Italian Sausage, but cook it first, and use the hot type. I think any type of sausage that you like the taste of would be fine.

Paz said...

I'm lovin' all the cabbage in this soup! I'm in the mood for lots of cabbage.

Paz

Lydia said...

Kalyn, thanks for listing my lentil soup recipe. Yours looks yummy, especially in this cold weather we're having (at last!) here in RI.

Rebekah said...

Hi Kalyn, your lentil soup sounds delish! I have really enjoyed your blog. Just last week I revealed my own Lentil Soup recipe on my blog. I have held the "secret ingredients" close for years, but finally divulged them to the whole blogging world. While I don't know how it works with South Beach, I do know it's yummy. Very complex flavor. Now, let me go and try your recipe on this chilly day. I wondered what I would do with that head of cabbage in my 'frig.

Anonymous said...
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The mom~ster said...

Kalyn,

I haven't commented in ages -- though a great many of your recipes are in my box of go tos. My father in law brought me a bunch of cabbage (which turns out to be the last of the garden produce for this year as his garden got flooded in all the bad weather we had in central PA this week). I was looking for something new to try and found this recipe. I also have several cartons of chicken broth flavored with white wine...it is cooking this afternoon and my house smells spectacular. Thanks again for all the great recipes you share...I love being a great (and healthy---but no one notices that part--b/c it tastes so good) cook.

Take care

Kalyn said...

Mom-ster, thanks for the nice thoughts about the recipes. So glad to hear you're enjoying them.

Karen said...

Hi, I was wondering..I have some barley..Think i could use that instead of lentils..Wouldn't have to run to the store..Think it would taste ok? Thanks!

Kalyn Denny said...

Karen, I can't really imagine barley in this soup, but it might be okay.

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