The weather in Seattle was pretty angry this past week. There was a lot of heavy rain, wind, thunder, lightening and general craziness. Living on a floating home during a storm is certainly an interesting experience. The weather just seems more in your face, if that makes any sense. I guess when your house moves with every wave and wind gust, it’s kind of hard to ignore what’s happening right outside your window.
So what’s a girl to do? Answer: hunker down and make soup.
This Lentil and Black Bean Soup with Italian Sausage totally hits the spot on a gray day. It’s hearty like a chili, but not quite as dense. And it has a creamy quality (without any cream!) that makes it extra comforting. It will quickly warm you up on even the dreariest of days. And the leftovers are pretty awesome, so that’s always a win for me.
Because I firmly believe food shouldn’t be naked, I’ve added extra parsley and some crushed tortilla chips to the top for serving. A crumble of cheese or a dollop of sour cream would be a welcome addition as well.
Stay dry and warm friends!
Recipe adapted from Cookin’ Canuck
Lentil and Black Bean Soup with Italian Sausage
- For the Soup
- 1/2 lb ground Italian sausage (mild or spicy)
- About 2 tablespoons extra-virgin olive oil
- 1/2 large onion, roughly chopped
- 2 celery stalks, sliced
- 2 carrots, peeled and sliced
- 2 garlic cloves, peeled and minced
- 1 tsp. salt
- 1 tsp. black pepper
- 1 1/2 tsp. smoked paprika
- 1/2 tsp. chili powder
- 1 bay leaf
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup lentils
- 4 cups low-sodium chicken broth
- 3 cups water
- 1/2 cup fresh parsley, roughly chopped
- For Serving
- Fresh parsley, roughly chopped
- Tortilla chips
- Lime Wedges
- Heat 2 tablespoons of the olive oil in a large, heavy-bottom pot over medium-high heat. Add the ground sausage and sauté until it is well browned, about 5-8 minutes, breaking it up with a spoon as it cooks. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate to drain. Set aside.
- Add the onions, celery and carrots to the pot and sauté until they begin to soften, about 5 minutes. You can add another tablespoon of olive oil if your pot is getting dry. Add the garlic, salt, pepper, paprika, chili powder and bay leaf. Sauté for another 1-2 minutes, until the garlic and spices are fragrant. Add the diced tomatoes and their juices, the black beans, lentils, chicken broth and water. Bring the soup to a boil, then reduce the heat to maintain a simmer. Simmer, uncovered, for about 30 minutes, or until the lentils are tender.
- Remove the pot from the heat and allow the soup to cool for about 10 minutes. Remove and discard the bay leaf. Using an immersion blender, puree the soup until just about half of it is pureed. You want to keep part of the soup chunky. Alternately, you can transfer half of the soup to a food processor or blender to puree, then return it to pot and combine it with the un-blended portion.
- Return the soup to the stovetop over medium heat to re-warm. Stir in the chopped parsley and the cooked sausage. If you prefer a thinner soup, you can add additional water or chicken broth at this time. Season to taste with salt and pepper.
- To serve, ladle the warm soup into bowls. Top with fresh parsley, crushed tortilla chips and a squeeze of fresh lime juice. Enjoy while still warm.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.