Portuguese Lentil Soup.
I recently picked up some Pardina lentils from Rancho Gordo. These are the lentils traditionally used in Portugual and in Spain in a stew called Sopa de Lentejas or just Lentejas! You can make this as a vegan soup or make a traditional version with chorizo or linguica. I actually used a spicy lamb sausage called Merguez which hails from Northern Africa. My Portuguese Lentil Soup is filled with Organic vegetables, aromatic spices and herbs and of course the sausage (but the meat is optional). My Portuguese Lentil Soup is simple to prepare, delicious and nutritious! Enjoy.
1 pkg smoked or spicy sausage links, cut up in 1/2 inch pieces
1 organic leek, thinly sliced
1/2 cup chopped organic fennel
1 cup chopped organic celery
1 organic carrot, thinly sliced
1 tablespoon chopped organic garlic
1/4 cup white wine
3 organic Roma tomatoes, chopped
8-10 ounces Pardina lentils, (brown or green is ok too)
32 ounce organic low sodium vegetable broth
3 cups water
1/4 teaspoon each dried cumin and coriander
1/4 teaspoon Tunisian red pepper flakes
1 teaspoon dried provincial seasoning(medley of rosemary, thyme, savory and oregano)
Salt and pepper to taste
3 organic potatoes, cut up small
1 cup organic kale, finely chopped
1/4 cup chopped fresh parsley
In a stockpot make a sofrito of the 1st 6 ingredients(if your sausage has enough fat in it, you won’t need any oil. If making vegan version, use a bit of olive oil) sauté for a few minutes
Add the wine and scrap up the brown bits that have formed
Stir in the chopped tomatoes
Add the lentils, broth and water
Season with the herbs and spices
Stir in the potatoes, kale and parsley
Bring to a low boil, then lower to simmer
Simmer for 25 minutes until lentils are cooked through
Turn off heat and let rest before serving
Serve in deep bowls and enjoy this delicious soup
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