Sausage, Lentil and Vegetable Chowder

Sausage, Lentil and Vegetable Chowder

I won no popularity contests with this Sausage, Lentil and Vegetable Chowder. Nick was a good sport and had a bowl….along with the split pea and ham soup I made for his father. The latter won out, but he did inquire what alternatives there were when they both showed up on the menu the next night, too. I, though, was in heaven. This hearty, veggie packed soup was perfect for the record cold streak we had in early January…where the high was -10º. I won’t even mention the wind chills. I ate it for lunch and dinner for numerous days in a row…and never tired of its deliciousness.

Ingredients

  • 1 pound French green lentils
  • 1 pound Italian sausage links, sliced
  • ¼ cup olive oil, divided
  • 2 cups chopped yellow onions
  • 2 leeks, cleaned and white parts chopped
  • 1 tablespoon minced garlic
  • 4 stalks celery, diced
  • 4 carrots, peeled and diced
  • 2 bell peppers, diced
  • 2 14½ ounce cans stewed tomatoes
  • 1 teaspoons kosher salt (may need to adjust depending on saltiness of chicken broth)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon cumin
  • 2 quarts chicken broth
  • Piece of Parmesan rind, optional
Read the whole recipe on That Skinny Chick Can Bake