Lentils, potatoes and sausage

There is nothing better than a steaming, fragrant bowl of soup on a chilly winter day. The one hour of soup cooking warms up the house and sharpens the senses for the upcoming treat.  

The added benefit is that the soup is high in fiber and it will support your effort for normal body weight.

Be prepared to cook for a crowd with this recipe! The low price of the ingredients puts this soup recipe on my short list of dishes for the winter.

Best lentil soup ever 

Ingredients
1 lb green lentils
1 large sweet onion, chopped into cubes
celery, sliced thinly (optional and to the taste)
1 cup carrots, chopped into chunks (or a handful of baby carrots)
garlic, chopped (I usually peel one entire head)
2 large potatoes, cubed (any type)
sausage (any type you like, in any quantity)
spices: salt, winter savory, paprika, hot pepper flakes, mint (anything beyond salt is optional, to your taste)
1 Tbsp olive oil (optional)
to serve: your favorite vinegar or lemon juice
 

Directions
Start with baking the sausage and cutting it into cubes.
While the sausage is baking, take the largest soup pot you have and in it, combine all vegetables except the lentils with 2-3 cups of water and a spoonful of olive oil (optional). Bring to boil and cook until the potatoes are soft (add water, as needed). 

Once the potatoes are soft, stop the heat and mash everything in the pot with a hand masher. After some of the potatoes are mashed (to create the thicker texture of the soup), add the lentils and water to almost the final volume of the soup. I usually add hot water pre-warmed in the microwave or on an additional stove burner.

Once the soup is boiling again, add the cubed sausage and cook until the lentils are ready. Add salt and spices according to your taste. Some suggestions on seasonings are listed above; however, you could change the soup taste by using cardamom, turmeric, bay leaf, etc. I usually stick to winter savory, mint, and hot flakes.

The aroma during the cooking is irresistible. You might notice the rest of the family being attracted to the kitchen by the tantalizing smell. Be patient! Once you add a few drops of lemon or apple cider vinegar to your  bowl, enjoy the most fragrant and nourishing soup ever! 

Bon appetit!

As I indicated, I cook the soup amount for a battalion (well, maybe for 18 - 20 servings).  Therefore, I usually portion the soup into glass jars and freeze. If you do so, be careful not to fill the jars to the brim (otherwise, they may break)!