1/4 of a head of cabbage finely chopped – about half to 3/4 of a lb
1 c brown or green lentils
6 cups vegetable broth, but could use chicken broth instead
3 stalks of collard greens chopped w/out stems
1 TBL of lemon juice
Put olive oil in a 7 qt cast iron dutch oven or stock pot and heat until shimmering. Add sausage and brown. Break up the sausage into fine pieces – about 3 to 5 min.
Add onions and carrots and sautee until the onions turn translucent about 2 – 3 min.
Add garlic, herbs and spices and toast for 30 sec and stir constantly.
Add the drained tomatoes and sautee for about 2 min.
Add the veggie broth and lentils, bring to a boil and then simmer for about 30 min with lid cracked open. If lentils are still crunchy, cook longer until soft but still retains it’s shape.
If lentils are cooked thru, add in the collard greens and cook for about 5 – 7 min with lid on.
Add 1 TBL of lemon juice. Salt and pepper to taste and you’re done.
*** NOTE, no immersion blender needed unless you prefer ***
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Used the Cookie and Kate lentil soup recipe and modified it into a stew(?) or a very thick soup. This one has meat so no longer Vegan. Recipe below.
2 – 3 TBL of EVOO
1/2 lb of sweet Italian ground sausage (or any of your choice)
1 onion chopped to your preferred size
2 – 3 carrots chopped up to your preferred size
4 cloves garlic minced
Spices (2 tsp cumin, 1 tsp curry powder, 1/2 tsp thyme leaves)
28 oz can diced tomatoes, drained
1 tsp salt
black pepper to taste
red chili flakes to taste
1/4 of a head of cabbage finely chopped – about half to 3/4 of a lb
1 c brown or green lentils
6 cups vegetable broth, but could use chicken broth instead
3 stalks of collard greens chopped w/out stems
1 TBL of lemon juice
Put olive oil in a 7 qt cast iron dutch oven or stock pot and heat until shimmering. Add sausage and brown. Break up the sausage into fine pieces – about 3 to 5 min.
Add onions and carrots and sautee until the onions turn translucent about 2 – 3 min.
Add garlic, herbs and spices and toast for 30 sec and stir constantly.
Add the drained tomatoes and sautee for about 2 min.
Add the veggie broth and lentils, bring to a boil and then simmer for about 30 min with lid cracked open. If lentils are still crunchy, cook longer until soft but still retains it’s shape.
If lentils are cooked thru, add in the collard greens and cook for about 5 – 7 min with lid on.
Add 1 TBL of lemon juice. Salt and pepper to taste and you’re done.
*** NOTE, no immersion blender needed unless you prefer ***