For phase one the serving size is limited to 1/3 to 1/2 cup. Since this soup has a generous amount of sausage and tomatoes in proportion to the lentils, you can have a larger serving than you could for some bean soups, but I would still limit the portion size to a small bowl for phase one. - See more at: www.kalynskitchen.com/20
Spicy Sausage, Lentil, and Tomato Soup
(Makes about 6-8 servings, recipe adapted from Sausage and Lentil Soup at The Joy of Soup.)
2 tsp. + 2 tsp. olive oil (or more, depending on your pan)
1 onion, chopped small
1 cup finely diced celery
1 T minced garlic (or less, but I like a lot of garlic in this)
1/2 tsp. hot red pepper flakes (more or less to taste)
1/2 tsp. dried thyme
1 tsp. dried Greek or Turkish oregano (or regular oregano will work, but don't use Mexican oregano)
1 tsp. ground fennel seed (optional, but this really adds to the flavor)
5 links (19.5 oz.) hot turkey Italian Sausage (check the label to find turkey Italian sausage with less than 10% fat for South Beach Diet)
8 cups chicken stock (or use 5 cans chicken broth; 14.5 oz. can, and freeze the extra 8 oz.)
3 cans petite dice tomatoes with juice (14.5 oz. can)
1 1/2 cups dried brown lentils
2 dried bay leaves
salt and fresh ground black pepper to taste
chopped fresh parsley for garnish (optional)
Heat 2 tsp. olive oil, add chopped onion and celery and saute until it's just starting to brown, about 5 minutes. Add minced garlic and saute 1 minute more, then add red pepper flakes, dried thyme, dried oregano, and ground fennel seed and saute 1 minute more. Put onion mixture into large soup pot.
Add 2 tsp. more olive oil, squeeze turkey sausage out of casings and saute until the sausage is nicely browned, breaking it apart with a metal turner as it cooks. (You may need a bit more olive oil if you don't use a non-stick pan.) Add browned sausage to soup pot, then deglaze the pan with 2 cups of the chicken stock, scraping the browned sausage bits off the bottom of the pan, and add that to soup pot.
Add the rest of the chicken stock, diced tomatoes and juice, dried lentils, and bay leaves to the soup pot. Heat soup until it's barely boiling, then reduce heat and simmer on low for about 1 hour or until lentils are soft when you bite into one.
When lentils are soft, remove about 1/3 of soup mixture and use an immersion blender, food processor, or blender to puree the mixture until it's very smooth, about 2 minutes. (Be very careful with the hot soup if you use a food processor or blender.)
Add pureed mixture back into the soup left in the pot, stir to combine, and simmer on low for 30-45 minutes more, until soup is as thick as you'd like it. (The longer you cook it the thicker it will get.) Taste soup, season to taste with salt and fresh ground black pepper, and serve hot, garnished with chopped parsley if desired.
This soup freezes well, so you might want to make a double batch and freeze some for lunches to take to work.
This printable recipe from KalynsKitchen.com. www.kalynskitchen.com/20