Lentil Sausage Soup
Carrie Verge
ingredients
- 1 pound French green lentils (recommended: duPuy)
- 1/4 cup olive oil
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 Tbl minced garlic (2 large cloves)
- 1 Tbl kosher salt
- 1 1/2 tsp freshly ground black pepper
- 1 Tbl minced fresh thyme leaves
- 1 tsp ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4-6 carrots)
- 3 quarts chicken broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3 inch thick
- 2 Tbl dry red wine or red wine vinegar
- Freshly grated Parmesan, for serving
directions
- 1
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- 2
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme and cumin for 20 minutes, or until the vegetable are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Served drizzled with olive oil and sprinkled with grated Parmesan.
Source: Rachel Leach
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