From Julie Van Rosendaal
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.