Lentil Sausage Soup
Cold January nights are no match for this soul satisfying soup.
Ingredients:
- 1 pound French green lentils, such as le Puy
- 1⁄4 cup good olive oil, plus extra for serving
- 4 cups chopped yellow onions (2 to 3 onions)
- 4 cups chopped leeks, white and light green parts (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts (12 cups) chicken stock, preferably homemade
- 1⁄4 cup tomato paste
- 1 pound kielbasa, cut in half lengthwise and sliced 1⁄3-inch thick
- 2 tablespoons red wine vinegar
- Freshly grated Parmesan cheese, for serving
Directions:
- In a large bowl, cover the lentils with boiling water by 2 inches and allow to sit for 15 minutes.
- Drain and set aside.
- Meanwhile, heat the olive oil in a large 12-inch pot or Dutch oven over medium heat.
- Add the onions and leeks and sauté for 15 minutes, stirring occasionally, until the vegetables are translucent.
- Add the garlic, thyme, cumin, 1 tablespoon salt, and 1½ teaspoons pepper and cook for 1 minute.
- Add the celery and carrots and cook for 10 minutes, stirring occasionally.
- Add the chicken stock, tomato paste, and reserved lentils and bring to a boil.
- Reduce the heat and simmer uncovered for 1 hour, adding the kielbasa after 30 minutes.
- Add the red wine vinegar, seasonings to taste, and serve hot in large bowls, drizzled with olive oil and sprinkled with grated Parmesan cheese.