I haven’t had a whole lot of experience cooking with lentils, but I did start to read up on their health benefits and decided I would give a nice, light soup a try. My initial thought was to make a soup flavoured with curry and garam masala, cooked with a lime sliced up in the broth. It turned out to be absolutely delicious, while the acid in the lime brought this dish from a hearty winter dish, to a lovely mid-summer dish.
- 1/2 lb. smoked chicken sausage, chopped
- 2 Tbsp olive oil
- 1 red onion, sliced thinly
- 1 leek, white and light green parts, thinly sliced
- 1 carrot, peeled and quartered, thinly sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp granulated sugar
- 1 can diced san marzano tomatoes
- 1 1/2 cups dried brown lentils, picked over, rinsed, and drained
- 5 cups chicken or vegetable stock
- 1 lime, sliced
- 2 oz. gorgonzola cheese, crumbled, for plating
- Salt and freshly ground pepper
In a large saucepan over medium heat, saute the chicken sausage until just browned, drain and set aside.
Add the oil back to the saucepan, and heat over medium-high heat. Add the onion, leek, carrot, garlic, and bay leaf and saute untill the vegetables have softened, about 5 minutes. Add the curry and garam masala, and cook until fragrant, about 1 minute.
Add the tomatoes and their juice, lentils, stock, sugar and lime slices. Bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover partially, and cook, stirring occasionally, until the lentils are tender, about 30 minutes. Discard the lime slices and bay leaf.
Season to taste with salt and pepper. Serve with a bit of crumbled gorgonzola cheese.