Lentil Barley Andouille Soup

Don't know what to do with all those lentils you once bought with good intentions? Make this delicious soup. The combination of lentils and barley is packed with protein so this soup really satisfies. The andouille sausage, Worcestershire, mustard and balsamic are all such rich flavor enhancers, lending an umami boost to make the flavor pop. This is no tired haggard soup, especially if you dial it up with red pepper flakes!

2 large carrots, peeled and diced

3 stalks celery, diced

1 onion (or shallot), peeled and diced

12-16 oz Andouille sausage, cut into 1/2 to 1/4-inch pieces

3 cloves garlic, minced

2 Tbsp fresh rosemary leaves, minced

1/2 tsp powdered cumin

1 quart chicken broth

2 cups water

1 Tbsp Worcestershire sauce

2 tsp Dijon mustard

1 15 oz can petite diced tomatoes

1 cup lentils

1/4 cup barley

2 Yukon gold potatoes, diced 1/4-1/2 inch

1 Tbsp balsamic vinegar

dash crushed red pepper flakes to taste

Sauté carrots, celery and onion in a good dash of olive oil over medium heat for about 5 minutes, stirring often. Add the Andouille sausage, and allow to brown for about another 5 minutes, again stirring often. The veggies should be becoming soft and slightly browned.

Add the garlic, rosemary and cumin and cook another 2-3 minutes, stirring constantly.

Add the broth, water, Worcestershire, tomatoes, lentils and barley to the pot and bring to a gentle boil. Stir, set to a gentle simmer, cover and cook for about 10 minutes.

Add the potatoes, balsamic vinegar, and red pepper and cook about another 10-15 minutes, or until the potatoes are soft to the poke of a knife, and the lentils and barley are soft and cooked through.

This is a good, big pot. Serves 6-ish. But it really depends on who is eating!

Comments

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