Though the Weather Outside is Frightful…

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All photos by Ray Hydrick

Like Josh mentioned in his last post, I am not dead.  Many people believed that I had been held captive by a renegade band of turkeys – kind of like the A-Team but with turkeys – that held me captive in an effort to protest the use their kind for Thanksgiving.  Though that scenario sounds very exciting, it is not true.  The truth is I have been traveling for work and haven’t been near a kitchen to cook anything…and I truly missed it. 

But recent travels have taught me something, it’s freakin’ cold up north!  So to combat that crappy, cold feeling, I made a little soup that will warm you up to the core.  You have to know I tried something a little different with this one.  I was watching the show Giada at Home and she mentioned adding her parmesan cheese rinds to a soup to give it a rich flavor (I keep my rinds in the freezer now for this exact reason)…and boy, it did. 

The line up

Sausage Lentil Soup
3 medium carrots, diced
2 stalks of celery, diced
1 medium onion, diced
2 cloves of garlic, minced
1 pound hot Italian sausage, casing removed
2 cartons of chicken stock
2 cans diced tomatoes
2 cups dried lentils, rinsed
1 teaspoon kosher salt
3/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon fennel seeds
2 bay leaves

In a large stockpot, add sausage to pot and saute over medium-high heat until brown.  Remove sausage and set aside. 

Not a very exciting "removing meat from the pot" picture

Add carrots, celery, onion and saute until tender – approx. 4-5 minutes.  Add garlic and saute one minute longer.  Add salt, pepper, pepper flakes, oregano, thyme, fennel seeds and bay leaves to the veggie mixture and saute for 1 minute to bring out the flavor.  Add sausage, tomatoes, lentils, and chicken stock.  Mix to combine.  Bring to a boil and then reduce to a simmer.  Finally, add your parmesan rinds. 

Adding the frozen rinds

Simmer soup for 45-60 minutes or until lintels are tender.  Remove 1/3 of the soup and use either a blender, food processor or hand blender to puree.  Add the puree back to the soup thicken it.

I love this blender

Serve with toasted bread and topped with parmesan.  If you want a punch of flavor, add a tablespoon red wine vinegar.

Fight back against the crappy cold with this awesome soup.  And by the way, if you see a turkey with a mowhawk please get out of his way…he has a bad attitude.  :)

Yes, gross...I know.

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6 Responses to “Though the Weather Outside is Frightful…”

  1. Susie Van Deventer Says:

    This is just what I need! Lentil Soup has long been a favorite of mine and this recipe sounds very flavorful. Thanks Matthew

  2. Ashley B. Says:

    Do you take the parmesan rinds out of the soup after it has simmered before you puree and serve? Or do they cook down and that’s part of what you are pureeing?

  3. Tiffany B Says:

    I made this for a casual Christmas Eve dinner with some homemade bread and everyone loved it- thanks!

    • Matthew Says:

      I just made this again the other night…one of those feel great meals. I slept great that night. Glad you like it!

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