SPICY LENTIL AND SAUSAGE SOUP

Spicy Lentil and Sausage Soup image

Provided by Vallery Lomas

Time 1h

Yield Makes 6 cups, serving 4 servings

Number Of Ingredients 20

3 tablespoons extra-virgin olive oil
6 ounces andouille or fresh Mexican chorizo sausage, casings removed, crumbled (see Cook's Note)
1 medium onion, chopped (about 2 cups)
3 small carrots, peeled and thinly sliced (about 1 cup)
2 celery stalks, chopped (about 2/3 cup)
1/2 bell pepper, chopped (about 1/2 cup)
5 garlic cloves, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Kosher salt and ground black pepper
1 dried bay leaf
4 cups low-sodium chicken stock
One 15-ounce can tomato sauce
1/2 cup red wine
1 cup green dried lentils, rinsed
1/2 cup chopped fresh basil
1 tablespoon hot sauce
1 tablespoon lemon juice, lime juice, apple cider vinegar or white wine vinegar
Cooked quinoa, for serving (optional)

Steps:

Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking into small pieces with a wooden spoon, until browned, 4 to 5 minutes.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Push the ingredients to the sides of the pot to make a well in the center. Add the chili powder, cumin and paprika in the well and toast until fragrant, 1 minute. Season with 1/4 to 1/2 teaspoon salt and 1/2 teaspoon pepper and stir in the bay leaf.
Stir in the chicken stock, tomato sauce, red wine and lentils. Increase the heat and cook until boiling, then reduce to a hearty simmer. Cover and cook until the lentils are cooked through, 30 to 35 minutes.
Remove from the heat, then stir in the basil, hot sauce and lemon juice. Taste to adjust the seasoning and serve over quinoa if desired.