Lentils for the new year – so long, Moroccan spices! I’ve replaced you with more Italian flavors, inspired by Linda’s recipe on Ciao Chow Linda. Grazie, Linda!
Lisetta’s Lentil Sausage Soup
5 oz of sweet Italian sausage, stripped of its casing and cooked in a big pot. Add:
1 sweet onion, chopped
4 med sized carrots, cut on the bi (Is that even an English expression? When I cooked in that macrobiotic vegan cafe, the chef told me to cut the carrots “on the bi” to “preserve their energy”, meaning to cut it in circles, leaving the central axis of the carrot undisturbed.)
2 stalks celery, cut as above (But I don’t really believe in that stuff, you know!)
1 clove of garlic, minced (My shocking New Year’s resolution: overcome my aversion to garlic!)
If the sausage isn’t fatty, then add a few tablespoons of olive oil to the pot and cook until things soften up. Then add:
1 cup of chopped tomatoes
A handful of chopped parsley
8 oz. lentils
A few handfuls of chopped greens (There was no kale at my supermarket, but an elderly African American woman assured me I could substitute collard greens. She then went on to question why “you white people” don’t eat collard greens, and suggested that I wash them with dishwashing soap and then cook them with smoked meat. I love my neighborhood.)
Salt and pepper – more than I think I need (Am trying to learn from the professionals here.)
Several fresh bay leaves
A few cups of water
Cook it all down about 45 minutes or so, enjoying the smell in your apartment.
Though the start of the new year has been rocky, I feel thankful that my senses have returned this afternoon. Of all the cold symptoms we suffer, foodies detest most the ‘diminished sense of taste and smell’. There are far worse fates than spending a few days in bed, I suppose.
Happy new year, everyone!