Curried Lentil Tomato Sausage Stew
I’ve been making soup like crazy the past few weeks, trying to use up my fresh garden things and fight off this virus that invaded my body. Last weekend was really bad … I was a complete energy void.
I realized Sunday that if I was going to make it through the week, I needed some good soup to carry me through. Something hearty and spicy, healthy and full of vitamins. I didn’t actually mean to make a curry … I just decided at the end that I wanted some turmeric in the soup and I couldn’t find my turmeric, but then I ran across the curry powder. Aha! That has turmeric. I started with a bit … oooh that tastes really good … so I added a bit more until it had just the right balance of seasonings.
So yeah, I’ve been enjoying this soup for lunches this week and loving every spoonful.
- 2 bell peppers
- 1- 2 jalapenos
- 1 teaspoon olive oil
- 3 cloves of garlic
- 1 small onion, peeled & chopped
- 14 - 15 oz. tomatoes (fresh garden or canned)
- 5 cups water
- 2 bay leaves
- 1 cup dry lentils
- 2 3-oz. sausages, sliced and roughly chopped (I used chicken sausages, habanero w monterey jack flavor)
- 3 Tablespoons fresh herbs (basil, rosemary, thyme, tarragon, oregano)
- 4 teaspoons chicken Better than Bouillon
- 1 teaspoon curry powder
- Salt & pepper, to taste
- Preheat the oven (or toaster oven) to 400 F, set the peppers on a baking sheet and, on an upper shelf of the oven, cook for 10 - 20 minutes or until the skins are browned, turning to brown all sides of the peppers. Set the peppers aside.
- While the peppers are roasting, heat a large saucepan over medium heat, add the olive oil, onions and garlic and sautee until the onion is soft.
- Stir in the tomatoes, water, and lentils. Bring to a boil, then reduce the heat to a simmer, cover and cook for about 30 minutes or until the lentils are completely soft, stirring occasionally.
- When the peppers are cool enough to touch, pull off the peels, chop and stir them into the pot.
- When the lentils are soft, add the sausages, herbs, better than bouillon, and curry powder. Heat for a couple minutes longer until all the ingredients are good and hot. Add salt & pepper, if needed, to taste.
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