Finally, the first day of Spring has arrived.
However, lovely springtime weather is nowhere in sight.
I don’t want to complain.
We are still dealing with 20-30 degrees, windchill and flurries here.
I am sure Spring is just around the corner, it has to be right?
In the meantime I am still cooking hearty warming foods.
If I was trying to cook seasonally.
That season could be winter.
Perhaps next week will be welcoming for pea shoots, asparagus, fiddle heads, artichokes……
- 1 16oz package dried lentils
- 6 cups water
- 4 sausage links
- 2 Tbs olive oil
- 4 carrots, diced
- 4 ribs celery, diced
- 1 onion, diced
- 2 cups fresh kale, chopped bite size
- 1 tsp kosher salt
- 1 tsp ground pepper
- 1/2 tsp red pepper flakes, optional
- 1 28 oz can diced tomatoes, or 4-5 ripe fresh tomatoes diced
- 8 cups chicken or vegetable broth
- 1/4 cup finely chopped fresh parsley
Wash and sort through lentils, add to medium stockpot with water (no salt at this point).
Bring to boil then reduce to simmer with lid slightly ajar for 20-25 mins, or until al dente.
Add sausage (if using) to skillet with a little olive oil and cook turning occasionally until cooked through and nicely browned. Chop into bite size pieces and set aside.
In the meantime add olive oil to large stockpot, heat to medium.
Add onion, carrots, celery, salt and pepper, and red pepper flakes.
Cook until tender, approx 4-5 mins.
Add kale, stir and continue to cook 2 minutes more.
Add tomatoes and stock.
Bring to boil, then reduce and simmer for 10 minutes or until lentils are ready.
Add cooked lentils, and sausage if using (I add to bowls of the meat eaters here) and simmer 5 minutes more.
Taste for seasoning, add more salt or pepper if needed.
Sprinkle with parsley and serve.