From Joy the Baker.
2 tablespoons olive oil
1 pound spicy chicken sausage, uncased
1 medium yellow onion, finely diced
3 celery stalks, finely diced
2 carrots, finely diced
2 cloves garlic, minced
2 teaspoons dried ground cumin
1/4 teaspoon red chili flakes
2 cups uncooked French lentils, rinsed
8 cups chicken stock
salt and pepper to taste
parmesan cheese, olive oil, and bread to serve
In a large saucepan over medium heat, warm olive oil. Add the
uncased chicken sausage and cook, breaking up with a spatula as it
cooks. Sausage should finish cooking in small chunks. Remove from the
Add a touch more olive oil if necessary. Add onions, celery, and
carrots. Cook until the onions are transluscent, about 5 to seven
minutes. Stir occasionally. Add the garlic, cumin, and chili flakes,
and cook for one minute more.
Add the sausage back to the pan. Stir to incorporate. Add the
lentils and chicken stock. Reduce the heat to low and simmer the soup,
uncovered, until the lentils are tender, about 45 minutes.
Serve soup with a generous sprinkling of parmesan cheese, a drizzle
of olive oil, and good crusty bread. Soup will last, in an airtight
container in the fridge, for up to 5 days. Soup also freezes well.