Sausage and lentil stew

Warm, filling and re-heats well. Great for the cooling days of fall.

2 tablespoon olive oil
2-3 toulouse style sausages
2 carrots, diced
2 onions, minced
1-2 garlic clove, minced
pinch of ground cumin
1/2 cup duPuy Lentils
2-3 large tomatoes, in large dice (about 4 cups)
3 cups vegetable broth
1 handful green or yellow beans
almond slivers
salt and pepper


1. Cut the sausages into segments about 1 inch each. I leave the casing on because I don’t mind it. If it bothers you, you can remove it first.

2. In a large soup pot warm the oil. Add the sausages and cook for a few minutes until colored but not cooked all the way through. Remove from the pot.

3. Turn down the heat to a medium-low. Add the onions and carrots and sweat for 5 minutes.

4. Add the garlic and cumin. Cook for 1 minute or until fragrant.

5. Rinse the lentils and pick through to remove rocks and debris. Add to the pot. Stir well to coat in the oils.

6. Add the tomatoes and broth. Add salt and pepper to taste. Simmer over medium heat for 30 minutes.

7. Towards the end of the simmering time prep the beans… I used green, yellow and purple because I had them. You can use just one color, doesn’t matter.
Cut them in chunks 1-2 inches long.

8. Return the sausage to the pot and add the beans. Simmer for 5 minutes. Taste to adjust seasoning.

9. Serve with a bit of slivered almonds on top.

Carrot and Pear Soup

Surprisingly filling and tasty soup. The carrots and pears pair well together.

4 cups of carrots (between 6 and 10)
2 pears
1 1/2 box of vegetable stock
1 onion
1 clove of garlic
juice of 1/2 lemon
Fresh thyme
Fresh ginger
olive oil


1. Pre heat the oven to 400F.
Peel and cut the carrots and the pears. Drizzle with olive oil. Add a pinch of salt and a few sprigs of thyme. Mix well to ensure all the parts are coated in oil. Put in the oven for about 30 minutes until tender. Stir once or twice while cooking.


2. When the carrots are about done warm a bit of olive oil in a large pot and add the chopped onion and garlic clove.

3. Sweat the onions for a few minutes then add as much grated ginger as you care for.

4. Remove the carrots from the oven and discard the thyme.

5. Add the roasted fruits and vegetables to the onions.

6. Add the stock and bring to a boil. Bring the heat down and simmer until the carrots are fork tender (10-20 minutes)

7. Blend the soup and stir in the lemon juice. Serve with some more thyme and a dollop of sour cream.

Leek and potatoes soup

I’ve been receiving lots and lots of leek in my CSA bags. So this soup was a perfect solution to make room in my refrigerator. It’s tasty and smooth, perfect as a meal with some warm bread. I topped it with croutons for crunch and a pinch of Ras el Hanout for the delicious spicy/savoury/deep flavor it adds. You can swap the ras for any spice you have on hand. If the soup is too thick, you can add a bit of milk or cream in the serving bowls, to loosen it up.

6 leeks, white parts only
2 medium sized onions
2 table spoon butter
2 box of vegetable stock (about 2L)
5 potatoes
salt, pepper, to taste
Ras el Hanout (optional)


1. Clean the leeks. Take your time as they tend to have sand in between layers. Clean the outside, removing any damaged or dry layers. Cut off the green part and the roots part. Slice the leek in two and rinse again to remove all the sand.

2. Mince the leeks and onions and put in a large soup pot with the butter. Sweat on medium-low heat until they loose about 1/3 of their volume. Try to avoid coloring them.

3. Peel and dice the potatoes. Add the vegetable stock to the pot, stir well to scrape all the flavor from the bottom of the pot. Add the potatoes. Cover and simmer until the potatoes are tender.

4. Blend the soup until smooth. Taste and adjust seasoning as needed. Pour into bowls (add milk, if using), add croutons and a pinch of your finishing spices.

Lentil Soup

A staple of my lunches. I make a big batch of this and freeze it in individual portions, to bring to work. By the time noon roll around the soup is mostly unfrozen and ready to be re-heated.

This makes for a very thick, gruel like soup. If you like your soups less solid, add water.

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 leeks, chopped
1/2 teaspoon red-pepper flakes
2 boxes of vegetable stock
1 1/3 cup red lentils, rinsed
1/2 cup rice
1 pinch of saffron
slivered almonds, toasted


1. In a large soup pot, heat the olive oil. Add the leeks, onion and pepper flakes.

2. Cook over medium-low heat for a while, until they begin to gain some color and have lost at least half of their original volume.

3. Add the vegetable stock and bring to a boil. Spoon some of the boiling stock into a separate bowl and add the saffron to that bowl to infuse.

4. Add the lentils and rice and simmer until the rice is cooked. Then stir in the saffron infusion.

5. While the soup is simmering, put your slivered almonds in an oven safe dish (I use a cake mold).

6. Put in the oven at broil until just beginning to turn brown. Keep an eye on them, they burn really fast.

7. Serve the soup topped with the toasted almonds.