This is a tasty and nutritious Italian peasant dish, also knows as ‘cotechino con lenticchie.’ It makes a hearty, loving lunch or dinner.
I used Field Roast apple sage sausages, freshly chopped beet greens and baby kale, and the secret ingredient to any lentil soup – celery!
May your body and spirit be healed with one of my favorite comfort foods.
- 4 cloves garlic, chopped
- 2 1/2 cups green lentils, rinsed
- 2 tbsp olive oil
- 1 celery stick, chopped
- 1 (15 oz) can crushed tomatoes
- 1 package vegan sausages, sliced
- 1 package baby spinach or beet greens, chopped
- Salt, pepper, basil, oregano, and coconut sugar to taste
In a large pot, add the garlic, lentils, and enough water to cover the lentils. Bring to a boil over medium-high heat, then turn the heat down to a simmer.
While the lentils are simmering (it will take about half an hour total to get them nice and tender), add the olive oil, celery, and crushed tomatoes to the pot, along with salt, pepper, basil, oregano, and a bit of coconut sugar if the tomatoes are not sweet enough. Mix occasionally and add water as needed to make sure it’s not too dry. It should end up like a nice think stew.
When the lentils are tender, add in the sausages and greens and let them heat through, about 3-4 more minutes.