The following recipe is from the February 18th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
This lentil and sausage soup, from Joy Manning and Tara Mataraza Desmond's Almost Meatless, is profoundly adaptable. You could replace the Italian sausage with bacon or chorizo, you could omit the fennel if that's not your thing, or you could blend the whole soup instead of a third for a uniformly creamy texture.
The recipe uses only a little bit of sausage to bring a rich, savory dimension to the soup; Parmesan rinds and balsamic vinegar do the rest. For even more intense flavor, the authors note, cook the carrots, celery, and onion for up to 90 minutes before adding the liquid.
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