LENTIL SAUSAGE SOUP
Tim Kolb
VERY RICH AND HEARTY
ingredients
- 1 LB. GREEN LENTILS
- 1/4 C OLIVE OIL PLUS EXTRA FOR SERVING
- 4 C DICES YELLOW ONIONS
- 4 C CHOPPED LEEKS, WHITE & GREEN PARTS (2 LEEKS)
- 1 T MINCED GARLIC (2 LARGE CLOVES)
- 1 T KOSHER SALT
- 1 1/2 tsp FRESH GROUND BLACK PEPPER
- 1 T MINCES FRESH THYME LEAVES
- 1 tsp GROUND CUMIN
- 3 C MEDIUM-DICED CELERY (8 STALKS)
- 3 C MEDIUM-DICED CARROTS (4-6 CARROTS)
- 3 QUARTS CHICKEN STOCK
- 1/4 C TOMATO PASTE
- 1 LB KIELBASA, CUT IN HALF LENGTHWISE AND SLICED 1/3 INCH THICK
- 2 T DRY RED WINE OR RED WINE VINEGAR
- FRESH GRATED PARMESAN CHEESE, FOR SERVING
directions
- 1
IN A LARGE BOWL, COVER LENTILS WITH BOILING WATER AND ALLOW TO SIT FOR 15 MIN. DRAIN.
- 2
IN A LARGE STOCKPOT, MEDIUM HEAT, SAUTE THE ONIONS, LEEKS, GARLIC, SALT, PEPPER, THYME AND CUMIN IN OLIVE OIL FOR 20 MINUTES, OR UNTIL VEGETABLES ARE TENDER AND TRANSLUCENT.
- 3
ADD CELERY AND CARROTS AND SAUTE FOR ANOTHER 10 MINUTES.
- 4
ADD CHICKEN STOCK, TOMATO PASTE AND DRAINED LENTILS, COVER AND BRING TO A BOIL.
- 5
REDUCE HEAT AND SIMMER UNCOVERED FOR 1 HOUR, OR UNTIL LENTILS ARE TENDER.
- 6
CHECK THE SEASONINGS.
- 7
ADD KIELBASA AND RED WINE, AND SIMMER UNTIL SAUSAGE IS HOT.
- 8
SERVE DRIZZLED WITH OLIVE OIL AND SPRINKLED WITH GRATED PARMESAN CHESSE.
notes
MAY SUBSTITUTE ITALIAN SAUSAGE FOR THE KIELBASA. REMOVE FROM CASING AND BROWN BEFORE ADDING TO SOUP.
Source: BAREFOOT CONTESSA
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