Lentil Sausage Soup

By Rebecca Reid Published: September 30, 2010

• Yield: 4 quarts (8 to 10 Servings)
• Prep: 15 mins
• Cook: 1 hr 30 mins
• Ready In: 2 hrs 0 min

I liked Ina Garten's Lentil Sausage Soup, and my husband loved it. I want to make sure I make it again, for his sake! The sausage was …

Ingredients

• 1 pound lentils green lentils, suggested brand is du puy
• 1/4 cup olive oil plus extra for serving
• 4 cup onion yellow onions, diced (about 3 large)
• 4 cup leeks chopped (about 2 leeks)
• 1 tablespoon garlic minced (about 2 cloves)
• 1 tablespoon salt
• 1 1/2 teaspoon pepper
• 1 tablespoon thyme fresh, chopped
• 1 teaspoon cumin ground
• 3 cups celery medium diced, about 8 stalks
• 3 cups carrots diced
• 3 quarts chicken broth
• 1/4 cup tomato paste
• 1 pound kielbasa cut in 1/2 lengthwise and sliced 1/3-inch thick
• 2 tablespoons red wine vinegar
• cheese parmesan, for serving

Instructions

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 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.
   
3. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil.
   
4. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings.
   
5. Add the kielbasa and red wine and simmer until the kielbasa is hot.
   
6. Serve drizzled with olive oil and sprinkled with grated Parmesan.
   

• Cuisine: American
• Course: Soup
• Skill Level: Moderate

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