Chris described this soup as “perfect fall food” and I couldn’t agree more. This soup is slightly spicy, warm and hearty, studded with lentils and sweet Italian sausage, however, the real stars of the show are the delicious CSA veggies that form the all important flavor backbone. Carrots, radishes, turnips, and leeks from the farm really steal the spotlight with their supple sweetness.
The sizzling garlic oil that I drizzled over the top of the soup to finish it was an idea that I got from recipe guru Deb Perelman of Smitten Kitchen, she always knows how to add those perfectly simple touches to her dishes. It really adds a lot of savory depth and that characteristic roasted garlic sweetness. Put your CSA veggies to work in this perfectly seasonal soup!
Lentil, Sausage and Root Vegetable Soup with Garlic Oil
Recipe adapted from Smitten Kitchen
- 1 cup sprouted green lentils, rinsed
- 3 links sweet Italian sausage, removed from their casings
- 3 Plowbreak Farm carrots, peeled and diced
- 1 Plowbreak Farm leek, cleaned and sliced
- 3 Plowbreak Farm turnips, peeled and cut into wedges
- 3 Plowbreak Farm radishes, cut into wedges
- 6 cloves garlic, 2 cloves minced, 4 cloves left in their skins
- 3 stalks celery, sliced
- 2 small or 1 medium onions, diced
- 1 28 oz can San Marzano tomatoes
- 6 cups water
- 3 cups kale, sliced
- 2 bay leaves
- pinch of red pepper flakes
- Parmigiano Reggiano or Grana Padano for grating over the top
- olive oil, salt and pepper
- toasted bread, for serving
Preheat the oven to 400 degrees. Toss the turnips, radishes and 4 unpeeled garlic cloves with a little olive oil, salt and pepper. Roast in the oven for 15-20 minutes, until softened and browned on the edges. Remove from the oven and set aside.
In a large pot, brown the sausage. When the fat has been rendered and the sausage is golden and beginning to crisp up, add the carrots, leeks, onions, celery and the two cloves of minced garlic to the pot and give it a big stir. Cook for about 5 minutes until the vegetables have begun to soften. Add the lentils, bay leaves and red pepper flakes to the pot and stir to combine. Season with salt and pepper.
Add the tomatoes to the pot and use the back of a wooden spoon to crush them and break them up into the soup. Add the water and bring to a simmer. Continue simmering the soup for 45 minutes, until thickened and the lentils have cooked through. Taste and season with salt and pepper if necessary.
Add the kale, turnips and radishes to the soup and stir in. Cook for 3-4 more minutes just to soften the kale.
The garlic cloves that were roasted along with the root vegetables should be softened and peel easily out of their skins. Add the cloves to a small skillet and smash lightly with your wooden spoon. Add about 1/4 cup of olive oil over the top and heat together over medium heat until the oil begins to sizzle.
Ladle the soup into bowls and spoon the sizzling garlic oil over the top. Grate over some Parmigiano Reggiano in a generous cloud and serve with super crispy toasted bread!