1/4 cup Sunflower, Safflower or other neutral, high heat oil
4 ribs celery, diced fine
3 carrots, diced fine
1 large onion, dice fine
6 gloves garlic, minced
1 tbsp Chili Powder
1 tbsp Coriander
1 tbsp Cumin
1 pound chorizo, or Field Roast Vegan Mexican Chipotle Sausage, chopped into small chunks
1/2 bunch parsley, finely chopped
2 cups French lentils
1 28oz can Crushed Tomatoes
2 quarts Vegetable Broth
2 quarts water
1 bunch escarole, finely chopped
Salt and pepper to taste
Instructions
Coat the bottom of a heavy stock pot with oil. Heat on Medium-high heat. Once hot add the Onion, Celery and Carrot. saute until soft (about 10 minutes. Add the chopped sausage, garlic, parsley and other spices. Stir to coat with oil and vegetables, then add about a tsp of salt and pepper each. Add the lentils and stir to coat with oil. Then add, Tomatoes, Vegetable Broth and water to come up to about 2 inches below the top of the pot. Stir and let simmer on low heat until the lentils are no longer tough, but not soggy. Add the chopped escarole and let simmer for 10 more minutes. Serve and Enjoy
Originally Submitted
12/26/2012
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