Ingredients with Measurements:
- 1 lb. Salsiccia Cruda (raw Italian sausage)
- 1 cup dried lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper to taste
- 2 tbsp. olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the lentils and pick out any debris. Set aside.
2. Remove the casing from the salsiccia cruda and cut into bite-sized pieces.
3. In a large pot or Dutch oven, heat the olive oil over medium heat.
4. Add the salsiccia cruda and cook until browned on all sides, about 5-7 minutes.
5. Remove the salsiccia cruda from the pot and set aside.
6. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
7. Add the lentils, diced tomatoes, chicken or vegetable broth, bay leaf, and thyme to the pot.
8. Bring the soup to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
9. Add the salsiccia cruda back to the pot and cook for an additional 5 minutes.
10. Season with salt and pepper to taste.
11. Remove the bay leaf before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 425
Fat: 22g
Carbohydrates: 31g
Protein: 26g
Sodium: 1050mg
Fiber: 12g
Substitutions for ingredients:
- Salsiccia Cruda can be substituted with any raw Italian sausage.
- Dried lentils can be substituted with canned lentils.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add chopped kale or spinach to the soup for added nutrition.
- Use different types of sausage, such as chorizo or andouille, for a different flavor.
- Add diced potatoes or sweet potatoes for a heartier soup.
Tips and tricks:
- To save time, use pre-cooked lentils instead of dried lentils.
- If the soup is too thick, add more broth or water to thin it out.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Garlic bread, side salad, or roasted vegetables.
Troubleshooting advice:
- If the lentils are not tender after 40 minutes, continue to simmer until they are.
- If the soup is too thin, let it simmer for longer to thicken it up.
Food safety advice:
Make sure to cook the sausage thoroughly to avoid any foodborne illnesses.
Food history:
Lentil soup is a staple in many cultures, including Italian cuisine. It is a hearty and nutritious meal that has been enjoyed for centuries.
Flavor profiles:
This soup is savory and slightly spicy from the salsiccia cruda. The lentils add a nutty and earthy flavor.
Serving suggestions:
Serve with a side salad or garlic bread for a complete meal.
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Region: Italian