Hot summer days do not typically make me crave soup and since my husband is the same way, we do not eat much soup during the summer months.

But this week is cooler than most, with a forecast that calls for rain everyday. The cooler temperatures and overcast skies are invitations to linger over bowls of soul-warming soup and wipe them clean with freshly made bread. Every kitchen should know the smell of fresh bread (even if it is made fresh somewhere else and heated at home!) and simmering soup.

It’s actually quite providential that I restocked my freezer with jars of chicken broth last week. Just in time for a handful of days of unseasonal soup weather.

If you find yourself craving soup in spite of the summer heat, or if you find yourself in a sudden week of rainy weather needing a comfort-food pick-me-up, give this soup a try. With a delicious balance of heat, savory broth, and tender vegetables, it’s a great soup to enjoy yourself or to share with friends (we’ve done both recently).

Spicy Sausage and Lentil Soup

Ingredient List:

• 2 Andouille sausages
• 1 C diced carrots (about 2 whole carrots)
• 1 C diced mushrooms
• 1/2 C diced onion
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1 C chopped tomato
• 4 C chicken broth
• 1 C lentils
• 1/2 tsp salt

Method:

1. Heat a dutch oven over medium high heat. Add the sausages and brown on all sides, cooking about 5 minutes.

2. Remove the sausages to a clean plate. Reduce the heat on the dutch oven to medium. Add carrots through tomato and saute for five to ten minutes, or until the vegetables are beginning to darken and become tender.

3. Add the lentils and salt. Stir well to mix. Nestle the sausages in on top of the vegetables and lentils. Cook, covered, for 5 minutes over medium heat.

4. Add 1 C water and chicken broth. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes.

5. Remove the sausages to a cutting board. Once they are cool enough to handle, cut up into small pieces.

6. While the sausages are out of the pot, carefully take out two cups of the (HOT) soup mixture and blend in a blender until smooth. Return blended soup to the pot and stir.

7. Add cut sausages to the pot. Stir well and reheat. Season with additional salt to taste.