Daily Recipe: Gloomy Weather = Hot Soup For Dinner

The raw, rainy weather of late has inspired me to dig out some winter recipes. Here's a lunch or dinner idea that is sure to warm you up and not make you totally bloated. Unless of course you pair it with a beautiful Cabernet like I did. Then, you might be a little bloated. But it hurts so good, people. Enjoy!

Menu:

Sausage, Kale, and Lentil Soup

Whole Wheat Crostini with Truffle Butter

Sausage, Kale, and Lentil Soup - yields 6 generous servings

Ingredients:

1 cup dried lentils

3 cups low sodium organic chicken stock

1 large white onion, diced

6 fresh sausages, casings removed

1 bunch of green kale, stems removed and cut into small pieces

1 tablespoon olive oil

freshly grated Parmesan cheese

Preparation:

In a large soup pot, brown crumbled sausage on high heat until all sausage is cooked. Remove sausage from pot with a slotted spoon and set aside on paper towels to drain. Add olive oil to the hot pot and saute the onions. When they are done, add back in the sausage and add in the lentils and chicken stock. Simmer for 30 minutes. After 30 minutes, add the kale and simmer for another 10 minutes or until the kale is tender. Adjust seasonings - I like to add a bit of kosher salt and some red pepper flakes. Serve in bowls with generous helpings of grated Parmesan cheese and a whole wheat truffled crostini for dunking.

Whole Wheat Crostini with Truffle Butter

Ingredients:

1 Whole Wheat baguette or ciabatta bread

Truffle butter (you can find this in most Whole Foods or markets in the gourmet section. If you can't find it, substitute with fresh, salted butter and white truffle oil)

Kosher Salt

Preparation:

Preheat oven to 350. Split baguette or ciabatta down the middle, lengthwise. Schmere with truffle butter or regular butter + truffle oil. Add a dash of kosher salt. Wrap in tin foil and throw it into the oven for 10 minutes. After minute 8, open the foil and let the bread get crispy. Slice and enjoy a bit of heaven.