Sunday, November 08, 2009

Lentil Soup

I had forgotten how much mental energy is required to work with data. I'm working with data that relate to the heath care people have received and whether or not the care was appropriate based on HEDIS measures. The HEDIS measures live in a four inch thick binder on my desk.

So at the end of the day I'm not usually in such great shape for blogging, but I'll get back to it with this easy entry on soup. I like to make a big pot of lentil soup on Sunday most weeks in the winter.

Lentil Soup

4 andouille sausages
1 polska kielbasa
4 carrots
2 large yellow onion
5 celery stalks
1 big parsnip
6 cups chicken stock
6 cups water
2 bay leaves
salt and pepper
1 package of lentil beans
optional chopped garic

Rough chop all the vegetables. In a big soup pot, sweat them with a little vegetable oil, salt and pepper on high heat for about three minutes. Add the chicken stock and six or so cups of water. Season again with salt and pepper. Bring to a simmer, then add the lentils, bay leaves, and some thyme if you want and the garlic if you want. Lately I've been leaving the garlic out. Simmer the soup until the lentils are tender and breaking down. Slice the andouille sausage and kielbasa and add to the soup. Put the heat off, and let the fat from the sausage melt and merge with the soup. You are done. As with most soups like this, it will be better tomorrow.

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