Lentil Sausage Soup-Warm up with a bowl of this and I guarantee that you will feel like a pig in a blanket- toasty, comfy, safe and happy all at once. It’s a perfect time to do this-with the threat of snow looming in the eastern half of the U.S. This makes one big pot and you will be sure to have lots of leftovers. If you are lucky enough to have a butcher who has all kinds of cuts, look for a French sausage (I am not that fortunate) but you can use a kielbasa sausage and I did and I was very, very satisfied. I will make this again- yes, you heard me say that-(I usually do not make recipes more than once- much to the disappointment of my better half)- I will make this again!!!
Lentil Sausage Soup by Ina Garten’s Barefoot Contessa Easy French Food You Can Make at Home
1 pound French green lentils such as du Puy
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1-1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock or canned broth
1/4 cup tomato paste
1 pound kielbasa, cut in half lengthwise and sliced 1/3 inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan cheese, for serving
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and sauté the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and sauté 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. Serve drizzled with olive oil and sprinkled with grated Parmesan. Bon Appétit!