Photo: Lentil Sausage Soup Recipe
Ingredients
- 1 pound French green lentils (recommended: 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, recipe follows, or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan, for serving
Directions
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 saute 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 saute 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
Homemade Chicken Stock:
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in 1/2, optional
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
Yield: 6 quarts
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By coldcoffee13_97...
highland park, IL
on April 02, 2012
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I actually modified this recipe a bit and cooked it in my crock pot - soup needs to cook for a long time so the crock pot just seems like the perfect vehicle for this recipe. Anyhow I used regular lentils - other than the internet I couldn't find any lentils other than plain ordinary lentils! I did not use leeks, thyme or tomato paste. I exchanged the celery with 1/2 tsp. celery seed and added 1/2 tsp. cayenne powder. I just threw everything except the kielbasa into the crock pot and cooked it on high for about 4 hours. About 30-45 minutes prior to serving I added the sausage. I also did not serve it with wine or parmesan cheese. It was so delicious. And super easy.
By rtyhwh
on March 30, 2012
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I did not add the sausage in ordr to make this a veggie meal so maybe that is why I didn't enjoy it and was about to throw the whole batch of soup out when I gave it another try the next day. 2nd and 3rd day leftovers were enjoyable after I had poured it over rice and added a handful of melted cheddar cheese! Yummm
By koman
magaliesburg
on March 23, 2012
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i loce it its o delicious WWOOOOOPPPEEEEE 4 me aha aha aha aha : B
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