I LOVE this soup so much. It’s loaded with fiber from the lentils and veggies, it’s filling, it’s delicious, and it’s inexpensive to make. I decided to add some extra protein by cutting up sausage links from Whole Foods and cooking them on the stove. The andouille sausage was a great addition to this soup. It’s also wonderful as is! This soup is primal because lentils are a legume therefor not paleo. I do eat beans occasionally, but, they are not the bulk of my diet at all.
Here is how you make it!
- 2 cups red lentils
- 1 28 oz can organic diced tomatoes
- 2-3 large carrots, peeled and chopped
- 4 stalks celery, chopped (organic celery ALWAYS)
- 4 cloves garlic, minced
- 1 medium onion (white or yellow), chopped
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon nutmeg
- 2 tablespoons grassfed butter
- sea salt, black pepper, dash of paprika – to taste – add salt as needed and garlic powder as well if desired
Heat 2 tablespoons grass fed butter in a large pot over medium high heat. Add all of your spices and stir. Add your garlic and onion and saute a few minutes; then add the celery and carrots. Allow to cook for 5 mins until somewhat soft and then add the tomatoes. Stir and cook 2 minutes more. Now add your lentils and 8 cups of water and bring to a boil. Then reduce to medium low and simmer for 30 minutes, uncovered and stir occasionally. When finished, puree the soup. I used an immersion blender but you can also ladle it into a blender and blend in batches (I recommend the immersion blender).
Enjoy topped with cilantro and feel free to add the sliced cooked sausage as well! I cooked my sausage links on the stove in a cast iron pan. As always, be sure you buy sausage from reputable grocery and also make sure it has no added preservatives or funky things. I don’t recommend purchasing pre-coooked sausage.