Spock Soup

From Julie Van Rosendaal

2019 Mar/Apr

This sausage, lentil and barley soup was dubbed “spock soup” when I fed it to Leonard Nimoy during his visit nearly a decade ago — he requested beef and
barley, but I thought this would be more interesting, and showcase our Spolumbo’s sausages and prairie lentils at the same time. He loved it.


  • canola oil, for cooking
  • 2 mild or hot Italian sausages
  • half a bunch of celery
  • 4 c. chicken or vegetable stock or water
  • a big handful of dried green lentils (about1/3 c.)
  • a big handful of pot or pearl barley (about 1/3 c.)
  • salt and pepper, to taste


In a medium pot or Dutch oven, heat a drizzle of oil over medium-high heat. Squeeze the sausage out of its casings into the pot and cook, breaking up with a spoon, until no longer pink. Chop the entire bunch of celery starting at the leafy end and going about halfway down — I use a lot of celery — and throw it in the pot. Cook for about 5 minutes. Add the stock, lentils and barley, turn the heat down to low and simmer for about 45 minutes, until the lentils and barley are tender. Adjust seasoning and serve hot.
Serves 4.