Lentil Sausage Soup
Molly Simpson
From Ina Garten’s Barefoot Contessa cookbook. This recipe makes a lot, but is easy to freeze.
ingredients
- 1 pound dried lentils
- 1/4 cup olive oil
- 2 large yellow onions
- 2 medium leeks, white part only
- 3 cloves garlic
- 6 carrots
- 8 stalks celery
- 1/4 cup tomato paste
- 2 Tbsp. red wine vinegar
- 1 Tbsp. thyme
- 1 tsp. cumin
- 1 Tbsp. salt
- 1 1/2 tsp. black pepper
- 3 quarts chicken stock
- 1 lb. kielbasa or other smoked sausage
- paremesan cheese
directions
- 1
In large bowl, cover lentils with boiling water and allow to sit 15 minutes. Drain and set aside.
- 2
Warm oil in large stockpot over medium heat. Add onions, leeks, garlic, thyme, cumin, salt and pepper- saute until veggies are translucent. Add celery and carrots and saute 5 minutes. Add stock, tomato paste and lentils; cover and bring to a boil. Uncover, reduce heat to medium and simmer 1 hour. Stir in sausage and red wine vinegar and simmer 5-10 minutes more.
- 3
Serve hot, drizzled with olive oil and sprinkled with parmesan cheese
Source: Molly Simpson
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