Monday, January 25, 2010

Belly Warming Lentil Andoullie Soup

Olive oil
1 onion, diced
1-2 garlic cloves, minced
2 celery stalks, finely diced
2 bay leaves
fresh ground black pepper
dash of Lawry's
*In pot, saute until onions start to brown. Add the following:

1 red bell pepper, diced
4 carrots, diced
2 potatoes, diced
1 can stewed tomatoes
1 cup lentils, rinsed and picked (I always think I can skip this but always find at least two pebbles)
4 cups chicken broth
1 1/4 cups water
*Simmer 30 minutes and then add:

4 Andoullie sausages, sliced lengthwise into fours and then cut into bite sized pieces
3/4 cup frozen peas
3 handfuls fresh spinach
*Simmer 5-10 minutes and ladle into bowls and top with:

freshly ground Parmesan cheese



Mindy said...

hmmm, i always skip the rinse & pick part. guess that means we eat pebbles.

Gwen said...

rocks are good for your gizzards if you are a fowl.
i can do this recipe after i get red pepper and spinach..sounds wonderful
i love winter soups

emily said...

Oh, I envy your cooking ambitions and talent!

rewash said...

how do i get this dishes to my country