I stood at the counter like a pregnant cliché, turquoise apron covering my rapidly growing belly, eating dill pickles from the jar and staring down my menu plan, which informed me dinner tonight was Sausage and Lentil Soup. I typically put the cookbook or source in parenthesis behind the menu item but in this case, nothing. Interesting. Surely I was thinking of something slightly more specific when I put this on the menu weekend last weekend, but my memory is more spotty than usual, so I shrugged and got to work chopping an onion, as nearly all my soups begin here. As I’ve increased my confidence in the kitchen, I’ve often created recipes by googling the main ingredients to quickly crowd-source ideas, then paired with my own knowledge to develop. After all, I’m certainly not the first person to think of putting sausage and lentils together for dinner.
This soup is exceptionally hearty, more like stew really, and the garlic oil and Parmesan take it to the next level. The garlic oil idea comes from Deb Perelman of Smitten Kitchen, in her infinite wisdom of stepped-up home cooking.
I’m beyond looking forward to spring and the farmer’s market, but I’ll miss the frequency of soups in our dinner rotation. A one-pot meal is an evening gift for busy parents, and this particular soup left us with very little clean up. It’s plenty filling on its own, but I’d recommend siding it with crusty bread and fresh fruit. Also, if this sounds delicious but you’re vegetarian (my husband used to be!), this is still worth making sans sausage.