Lentil & Sausage Soup
Gina
This makes a big pot of soup -- share with friends and/or freeze some for another time. Serve with a green salad and good crusty bread.
ingredients
- 1 pound lentils
- 1/4 cup olive oil
- 4 cups diced yellow onions -- about 3 large
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 2 garlic cloves, minced
- 1 Tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 Tablespoon fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups celery, diced (about 8 stalks)
- 3 cups carrots, diced (about 4-6 carrots)
- 3 quarts low salt chicken broth
- 1/4 cup tomato paste
- 1 pound sweet Italian sausage
- 2 Tablespoons red wine
- Freshly grated parmesan cheese -- 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 oinions, leeks garlic, salt, pepper, thyme and cumin for 20 minutes or until the vegetables are translucent and tender.
- 3
Add the celery and carrots and saute another 10 minutes. Add the chicken stock, tomato paste and drained lentils, cover and bring to a boil. Reduce heat and simmer uncovered for 1 hour.
- 4
While the soup is simmering, remove the sausage meat from the casing and saute in a skillet until cooked through. Drain the dat and reserve the meat.
- 5
After the soup has simmered for 1 hour, add the sausage meat and red wine and stir together. Check the seasonings and adjust if necessary.
- 6
Serve in bowls with grated parmesan on top.
Source: Gina
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