Yesterday, I shared with you my new cookbook I bought at the Tyler Florence shop, Cooking to Conceive. I was so anxious to make something from it, I got right to it. I made a Lentil, Tomato, and Sausage Soup, which was so tasty. The husband even went back for round two. Lentils are high in iron, folate, and B vitamins, which makes it great for trying for a little one. Also, a great source of protein. In each serving, you add a dollop of pesto, which I bought from Trader J's and a sprinkle of fresh parmesan cheese. Yummy and so filling! I never thought about cooking lentils until now, but I found a new favorite.
|In every bite you get a little pesto and parmesan cheese. Yum!|
|Not the best picture, but you get the idea.|
Ingredients1 tablespoon olive oil
6 ounces cooked turkey or chicken sausage, cut into 1/4-inch rounds (I used turkey pesto sausage)
1 yellow onion, chopped
1 clove garlic, minced
1 carrot, peeled and diced
1 stalk celery, diced
4 cups chicken broth or water
1 cup dried brown lentils, rinsed
1 can (28 ounces) diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup purchased pesto sauce
1/4 cup grated Parmesan cheese
Preparations1. Heat the oil in a large pot over medium heat. When hot, add the sausage and cook, stirring frequently, until browned, about 5 minutes. Transfer to a plate and set aside. Add the onion, garlic, carrot, and celery to the pot and cook, stirring frequently, until the vegetables are soft, about 5 minutes.
2. Stir in the broth, lentils, tomatoes, cumin, paprika, salt, and pepper. Bring to a boil. Reduce the heat to maintain a simmer, cover, and cook until the lentils are very tender, about 25 minutes. Stir in the sausage and cook until heated through. Ladle into bowls and garnish each serving with a spoonful of the pesto and a sprinkling of the Parmesan cheese.
Have you made anything exciting lately? Do share!
Have A Spectacular Weekend!
And I'm off and running...
J. P. Archie