1/11/17 ChefElla's Lentil Soup with Spinach & Smoked Turkey Sausage

I heard earlier this week that there was snow in 49 of the 50 United States.  Whether or not this is true I am not sure, but it made me think if everyone is cold right now, maybe they want something warm to eat like my Lentil Soup with Spinach and Smoked Turkey Sausage.  It is easy to make and it will help you get warm after a long day of sledding, shoveling, running errands, or just trying to stay out of the cold.

1.     Wash your hands.

2.     For this recipe you will need measuring cups and spoons, a knife and cutting board, a mixing spoon, a cookie sheet, a soup pot and the stove.

If you are not allowed to use a knife or the stove by yourself, you can ask an adult for help.

ChefElla’s Lentil Soup with Spinach and Smoked Turkey Sausage (6-8 servings)1 lb.                      Yellow Lentils (You can use split peas or other colored lentils if you would like.)

1 Cup                  Onion, Red or White, Small Dice (about 1 medium onion)

½ Cup                 Carrot, Small Dice

½ Cup                 Celery, Small Dice

1 ea.                    Smoked Turkey Sausage, cut into bite sized pieces (1 package is 13oz.

                           -You can substitute smoked ham or smoked turkey leg, or you can leave it out if                                you prefer.

1 Cup.                  Chopped Spinach, Kale, Hearty Greens, or Celery Tops

2 Tbl.                   Olive Oil

1 ea.                     Bay Leaf

2 ½ Qts                Chicken or Vegetable Broth, Low Sodium (80 oz.)

3.     Pour your lentils onto one end of the cookie sheet.  Using your hands pick through the lentils by moving them from one end of the pan to the other.  Look for any discolored lentils, small bits, or rocks.  Lentils can sometimes have rocks in them and you do not want to eat one.

4.     Prepare onions, carrots, celery, smoked sausage, and spinach.

5.     Heat your soup pot on high heat.  Add 2 tablespoon of oil to the pot and add the onions, carrots and celery.  Mix well to coat with the oil.  Turn the pan to medium high heat.  Cook for 5 minutes stirring occasionally.  Add the turkey sausage and chopped spinach, and cook for an additional 2-3 minutes stirring occasionally.

6.     Add the lentils and the chicken broth to the pot and mix well.  Add the bay leaf.  Bring the soup to a boil and turn to medium heat.

7.     Let the soup simmer, bubbling but not boiling, for 45-60 minutes or until the lentils are tender to the bite.  Remove the bay leaf from the pot and discard.

8.     Remove from the heat and serve.

9.     If you are not making your lentil soup with the smoked turkey sausage you may want to add some salt and pepper.

Serve your lentil soup with your favorite bread, top with croutons or crackers, or top with some fresh parmesan.



Ella’s Helpers

ChefElla’s helpers can help by:

Measuring the ingredients

Picking through the lentils

Washing and cleaning the vegetables

Adding the ingredients to the pot

Older helpers can help by:

Dicing vegetables

Cooking the vegetables and the soup