1.11.16 Lunch at the Leafy Greens Kitchen Chicken Fennel Sausage Lentil Soup – Adapted from a Deborah Madison recipe.

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Here is a visual recipe with a very short description.

  • Saute the parsley, red onion, carrots, celery and 2 bay leaves, till vegetables soften
  • Then add and brown the chopped chicken fennel sausage
  • Then add 2 spoonfuls of tomato paste and some chopped garlic, stir in with vegetables, cook for another minute
  • Then add 2 cups of rinsed green lentils and chicken stock
  • Bring to a boil then let it simmer till lentils are cooked though, about 20 – 30 minutes
  • Salt to taste
  • Serve with creme fraiche and green onion
  • Enjoy ~