Kick off a healthy year with lentil soup
There is much in the news suggesting that a plant-based diet will lengthen one’s longevity. And as important as that is, it is also better for our environment.
Lentils, often grouped as a bean, are in fact in the pulse family: dried legumes. Lentils require no soaking and are an excellent source of iron and B vitamins; and they are high in protein. As a bonus, they are low on the glycemic index for those watching their sugar intake.
There are many varieties of lentils including brown lentils, green lentils, red lentils and French lentils. Use Masoor Dal (brown) lentils in this recipe, as they cook relatively quickly and break down when cooked to act as a natural thickener, perfect for soup.
This is a terrific main course soup for a Sunday supper or chilly afternoon’s lunch. The sliced smoked turkey sausage enhances the simple lentil soup base, giving the soup a rustic flair. Of course, you could omit the sausage if you want a vegetarian version. In that case I’d add a few dashes of chipotle tabasco sauce to add some smoky flavor.
The unusual labneh garnish adds a slightly tart and creamy finish to the soup. Labneh is strained yogurt that is much thicker than yogurt and has a pleasant sour taste, not unlike sour cream. Don’t worry if you don’t have it. The soup still delicious without it.
This soup would be welcome in a host of different venues. If you like tailgate parties, serve this in bowls along with your favorite cold beer. Any type of crusty bread is all that is needed for a simple yet exceptional all-in-one meal. It’s also wonderful on a chilly night.
Lastly, this soup freezes exceptionally well. Just make sure to readjust the seasonings when reheating.