Soup for Me!

After having a couple 'non vegan' soups lately I was ready for something for me.  Well, not just for me, but something that I could enjoy!  And of course I always hope the kids will at least have a 'no thank you' bite.  Last night was Lentil and Sausage soup; courtesy of Linda McCartney.

Linda McCartney was a pioneer of vegetarian cooking.  Many of her recipes are suitable for vegans as well.  Linda McCartney on Tour is a wonderful cookbook, one of my favorites for over 13 years. 

 

For the record, cooking with a glass of wine is a cook essential! ;)

 

 

I used a Chorizo Veggie sausage for the spice in the soup, instead of the chili pepper ingredient of the recipe.  I felt the spice would be more subtle for the kids.

 

Red lentil cook up much quicker than green or brown lentils.  The soup cooks up thick in about 20 minutes!

 

 

When the kids finish their bowl, you know it's good!

 

 

My biggest critic gave it a thumbs up!  Reluctantly, for he just knew he was going to "hate it".  But after his 'no thank you' bite, this was his verdict!  That works for me!

Spicy Lentil Soup with Sausages

Serves 4-6
2 tbsp olive oil
2 medium onions, finely chopped
2 large carrots, chopped
4 stalks of celery, finely chopped
1 dried red chili pepper (optional. I used Chorizo veggie sausage instead.)
2 cloves garlic, crushed
1 tsp ground coriander
1 tsp ground cumin
1 cup of red lentils
6 cups vegetable stock
2/3 cup tomato juice
8 vegetarian sausages, grilled
sea salt and pepper to taste.
freshly chopped parsley to garnish

Heat oil in a large saucepan.  Add the chopped onion, carrots and celery and optional pepper, and cook over low heat for 5 minutes, stirring occasionally.
Stir in the garlic and spices.  Cook for a further minute or two, then stir in the lentils.  Gradually stir in the stock and tomato juice.  Cover and simmer for about 20 minutes until the vegetables are tender.
Cut the grilled sausages into thick slices.  Remove the soup from the heat and stir in the sausage slices.  Season with salt and pepper.
Serve sprinkled with chopped parsley.