Thursday, May 22, 2008

Lentil Sausage Soup

Lentil Sausage Soup

1 lb French green lentils such as du Puy (or any lentils -Dan)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions
4 cups chopped leeks, white and light green parts only
1 tbsp minced garlic (2 large cloves)
1 tbsp kosher salt
1 1/2 tsp pepper
1 tbsp minced fresh thyme
1 tsp cumin
3 cups diced celery (8 stalks)
3 cups diced carrots (4-6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
1 lb kielbasa, cut in half and sliced 1/3 inch thick
2 tbsp dry red wine or red wine vinegar
freshly grated parmesan, for serving

Cover lentils with boiling water, let site 15 min, drain
Saute onions, leeks, garlic, salt, pepper, thyme, cumin for 20 min in olive oil, or until vegetables are translucent and tender. Add celery and carrots, saute 10 more minutes. Add stock, tomato paste, lentils, cover and boil, reduce to simmer, simmer for 1 hr or until lentils are tender. Season to taste. Add kielbasa and red wine, simmer until kielbasa is hot. Serve drizzled with olive oil and sprinkle with grated parmesan.

Source: Barefoot in Paris by Ina Garten
Dan's note: great soup, hearty. I used ground Italian sausage, that worked too. Dad liked it.

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