Lunar Lentil Soup

Nanaki and Seto in Cosmo Canyon“The lunar world is a world of monsters. Didn’t you learn that in school?”


This recipe uses two sausages from a 1-lb. package. To use the remaining three sausages, see Cid’s Spicy Chili.

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion or two small onions, peeled and diced (about 2 cups)
  • 2 leeks, white and light-green parts only, chopped and rinsed (about 2 cups)
  • 4 medium carrots, chopped (about 1½ cups)
  • 2 pork sausages, uncooked, casing removed and cut into 1″ pieces (about 7 oz. total)
  • 8-12 garlic cloves (1 bulb), peeled and halved
  • 2 14-oz. cans diced tomatoes
  • 1 tablespoon dried Italian seasoning, crushed
  • ½ tablespoon salt
  • 2½ cups dry brown lentils (about 1 lb.)
  • 12 cups chicken broth
  • 12 oz. baby spinach
  • 2 tablespoons apple cider vinegar

Heat butter and oil in a large soup pot over medium-high heat. Add onions and cook for 10 minutes, covered. Stir frequently and reduce heat if the onions are browning too quickly. Add leeks and carrots and cook, uncovered, for 5 minutes.

Add garlic and sausage and brown on all sides, about 5 minutes. Add tomatoes and seasonings and continue to cook for an additional 5 minutes. Add lentils and chicken broth and bring to a boil.

Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lentils are very tender, about 2 hours. Stir in spinach and vinegar and serve.

Makes about 12 heaping 1-cup servings.  Per serving: 283 calories, 9 g. fat, 2.8 g. saturated fat, 0.6 g. poly. fat, 2.2 g. mono. fat, 15.9 mg. cholesterol, 1062.6 mg. sodium (this will be less if you use homemade chicken stock instead of storebought broth), 674.1 mg. potassium, 36 g. carbohydrates, 14.4 g. fiber, 15.7 g. protein, vitamin A 45%, vitamin C 29%, calcium 10%, iron 28%