- oil for deepish frying (vegetable)
- 2 packages Upton's Naturals Italian Seitan (divided)
- handful fresh basil leaves
- 3 Tbsp olive oil
- 3 small or 2 large red onions, chopped
- 1 (14 oz) can fire roasted diced tomatoes with roasted garlic (Muir Glen)
- 2 (14 oz) cans fire roasted diced tomatoes with Italian herbs
- 2 Tbsp minced fresh oregano
- 3 C red lentils, rinsed and drained
- 2 quarts Not Chick'n chicken stock
- sea salt and fresh ground pepper to taste
- In a dutch oven or stockpot, heat the oil. When superhot, crumble in the first package of seitan. After browning for about a minute, throw in the fresh basil.
- When sausage is brown, remove with a slotted spoon and put on paper towels. Set aside.
- Rinse out the pan, and dry. Heat the olive oil over low heat. Add onions, and cook and stir until softened but not browned.
- Add the rest of the ingredients, taste for salt, and bring to a boil, then simmer for about 20 minutes or until the lentils turn yellow and soft.
- While the soup is cooking, make your pesto.
- When the soup is done and cooled slightly, immersion blend until smooth or add to a blender in batches.
- Stir in the other package of seitan crumbles.
- Serve in bowls with a swirl of pesto and crispy sausage and basil bits on top with little baguette rounds.
- 2 big handfuls of fresh basil leaves
- 2 cloves fresh garlic
- 1/3 C walnuts
- 1 Tbsp nutritional yeast (optional; I used it to get that rotten-cheezy flavor)
- 1/4-1/3 C extra virgin olive oil
- sea salt
- In a food processor, combine all ingredients except the oil and salt and process, scraping down the sides.
- While it's going, slowly pour in the oil in a thin stream until it gets creamy. You don't want it too* stiff, because you'll be swirling it into the soup.
- Salt to taste.