This is a bowl of soup I just ate. It was so good nothing is left. No I am not going to give you a picture of what it looks like in the pot simmering because all soup looks the same. And it doesn’t photograph well.

There is something about soup. It sticks to my bones and satiates me. Especially in January. Plus it’s easy.  Throw whatever in a pot. I just wish my kid would eat it. She is still in that non-touching food stage. If I separated all the bits of soup she would probably like it. 

I have no recipe I referred to for this. I just had some stuff in the fridge and pantry. I kind of outdid myself this time because I used homemade stock (just toss the carcass of a picked-apart rotisserie chicken you get at the grocery with a few aromatics and water: Voilà!). I like lentils and had them on hand. Enjoy. 

Turkey Sausage and French Lentil Soup

Chopped aromatics (whatever you have: yellow onion, celery, carrot, leeks, garlic)

1# Italian turkey sausage

Olive oil (I prefer extra virgin with EVERYTHING I cook)

A little dry white wine

8 cups vegetable or chicken or turkey stock (again I had homemade on hand and it’s the best)

1 cup French green lentils, soaked in boiling water for 20 minutes

Heat oil and sausage in a large pot over medium high heat until sausage is cooked through. Add aromatics and cook for another 10 minutes. Add about 1/4-1/2 cup of wine and deglaze bottom of pot. Add lentils and stir with some salt and pepper. Add stock and cook for another 20 minutes. Eat. It. Up.