I'm no Martha.

So...finally back to school and back in the swing of things. After my jaunt last weekend at Washington State University I needed to recover, if ya know what I mean.

 

By Monday I was craving soup and some quiet time. I was in the mood to cook up something ground breaking but since I'm a poor college kid I had to work with what was in the pantry. I had some awesome sausage and lentils to do something with so I found a recipe on Martha Stewart's website that looked delish.
 
Now let's be real...Martha was that lady growing up everyone made fun of because her attention to detail and party planning was so ridiculous. Honestly. Who has time to bead garlands for your 4-year-old's birthday party or stamp personalized stationery? Not me!
 
Being in college I sometimes feel like the Anti-Martha.
 
 
To make this soup I literally had to use this large sauté pan because I forgot we don't own a stock pot.
Awkward.

 
 I went to use the chicken sausage and found out it had been in the fridge too long (gross). I ended up using Italian chicken patties from Costco I ground up.
 
I don't have the money to buy $30 olive oil imported from Italy (Although I did buy a $26 cheese wheel from Wazzu over the weekend...whoops).
 
Nothing is thought-out when I'm cooking, although it is well-intentioned. 
 
Nothing is organized.
 
We have an expensive juicer in the house but we still use towels to take things out of the oven because for some reason pot holders are just not in our budget.
 
To be honest I kinda just wing it.
 
 



 
 
This may be one of the ugliest soups you ever eat. Totally un-Martha. But it hits the spot.

This soup is versatile and you can really change it up to whatever you're in the mood for. I think it would be really good with spicy sausage and a little cheese on top or some crackers.

As with all soups, keep sodium in mind. Soups and broths have a ton of sodium in them so whenever possible, buy low-sodium versions of broth. For this dish I would also suggest turkey or chicken sausage to decrease saturated fat and nitrates. Nitrates (also seen as nitrites) are put into prepared meats to preserve them. Basically any deli meat you come into contact with has them in some form or another.
 
These chemicals can cause negative health effects such as cancer, lymphoma, and a bunch of other nasty diseases. The nitrates themselves aren't bad and are naturally occurring in our diet. When they come into contact with high heat however they turn carcinogenic. So look for nitrate-free deli meats when you're out shopping! How can you tell if your sausage has nitrates or nitrites? Look on the ingredients list! Often sodium is the precursor to nitrate or nitrite but I've seen it many different ways. Here's an example for Chorizo..
 

 

btw beef collagen casings sound disgusting whatever those are.
 
Sausage, Lentil, and Spinach Soup
Adapted from Martha Stewart
Total time: 1 hour
Serves 6
~150 calories per serving
 
Ingredients:
2 tsp Extra Virgin Olive Oil
8 oz. Italian sausage (or chicken/turkey sausage, chicken patties, whatever)
2 celery stalks, thinly sliced
1 medium onion, diced
1/2 cup dried lentils
6 cups low sodium chicken broth (or veggie)
A couple handfuls of Spinach (try kale or chard if you're feeling adventurous)
2 tsp red wine vinegar (optional)
*Feel free to experiment with veggies. Carrots or peppers would be good too.
 

In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, breaking up meat, until golden brown, about 5 minutes. Add celery and onion and cook until softened, about 5 minutes. Add lentils, broth, and 1/2 cup water and bring to a boil. Reduce to a rapid simmer, partially cover, and cook until lentils and vegetables are tender, 25 minutes.

 

Add spinach and season with salt. Return soup to a rapid simmer, cover, and cook until spinach wilts, about 5 minutes. Remove soup from heat, stir in vinegar, and season with salt and pepper.

 

 

That's it! Easy huh?

 

 

 
 Check in soon for Meatless Monday, I made an awesome Enchilada Casserole I can't wait to share with ya'll.