Lentils with sausage is a great healthy meal that is filling, and loaded with nutrients. Enjoy this with the sausage, or substitute with vegan sausage and vegetable stock with that same great flavor.
Ingredients
3 tablespoons extra-virgin olive oil
1 onion, peeled and diced
3 carrots, peeled and diced
4 celery stalks, diced
12 ounces mild Italian sausage, diced into ½-inch cubes
4 cloves garlic, peeled and minced
1 teaspoon thyme
1 teaspoon fennel seeds
¼ cup white wine
½ cup lentils
6 cups chicken or vegetable stock
2 tablespoons tomato paste
2 teaspoons kosher salt
Arugula Pesto:
2 cloves garlic, diced
2 teaspoon marjoram or oregano
1 cup arugula
¼ cup toasted pine nuts
¼ cup extra-virgin olive oil
Zest of one lemon
Juice of ½ a lemon
¼ teaspoon kosher salt
Instructions
For the soup: Heat 3 tablespoons olive oil in a soup pot or Dutch oven. Add onions and sauté for 3 minutes. Add the carrots and celery, and sauté for 2 to 3 minutes more. Add the sausage and cook for 3 minutes. Add garlic, thyme and fennel seeds; cook for 2 minutes.
Add the white wine and cook, scraping up any vegetable bits that might have stuck to the bottom of the pan. Add lentils and stock. Cook until the lentils are soft, 15 to 20 minutes. Add tomato paste and kosher salt. Set aside.
For the pesto: Using a food processor, pulse the garlic, marjoram, arugula and toasted pine nuts until well minced. With the food processor running, add the olive oil, lemon zest, juice and salt. Scrape down the sides and pulse again, adding more salt or lemon juice if needed.
To serve, ladle hot soup into bowls. Top with a dollop of arugula pesto and garnish with a sprig of marjoram.
Nutrition Information
Calories: 350 Fat: 8 grams Protein: 24 grams
Recipe by DietSmarter.com at https://www.dietsmarter.com/healthy-recipes/lentil-soup-with-sausage-and-pesto/