Sausage, Lentil & Barley Soup

Name: Sausage, Lentil & Barley Soup
Ingredients: ⅓ cup (80 mL) dry green lentils; ⅓ cup (80 mL) pearl or pot barley; ⅓ cup (80 mL) pearl or pot barley; Canola or olive oil, for cooking; Canola or olive oil, for cooking; 1 to 2 fresh mild or hot Italian sausages; 1 to 2 fresh mild or hot Italian sausages; Half a bunch of celery (about 5 stalks), including leaves; Half a bunch of celery (about 5 stalks), including leaves; 8 cups (2 L) chicken or vegetable stock or water; 8 cups (2 L) chicken or vegetable stock or water; 8 cups (2 L) chicken or vegetable stock or water; Salt and pepper to taste; Salt and pepper to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This soup made headlines when it was served to Leonard Nimoy (Spock!) during his visit to the Calgary Comic Expo in 2010—he said it was delicious. A steaming bowlful of it will help you live long and prosper.

Ingredients

⅓ cup (80 mL) dry green lentils
⅓ cup (80

Soup

Method

Put the lentils and barley into a small pot and fill with water so that it covers the lentils and barley by about an inch. Bring to a boil, turn the heat down, and simmer for about 40 minutes, until both are tender. Drain well and set aside.

In a large soup pot, heat a drizzle of oil over medium-high heat. Squeeze the sausage out of its casing into the pot and cook, breaking it up with