I want you to think back to the time when you last saw a lentil soup photographed in a magazine. Wait, it rarely happens. While this soup is rich and delicious – it isn’t exactly photogenic. So, I’ll share the photos of my table and cheese try – and the recipe for the soup. I used Ina’s recipe for Lentil and Sausage Soup. Remember, if it aint broke, don’t fix it. Ina’s recipes are barely ever broken. I recommend making this soup the night before you serve it. It needs time to sit. And while Ina recommends making your own chicken stock for this recipe, I used boxed broth and it turned out just fine. I love the idea of making my own stock – I don’t love thinking about trying to fit it into my working girl schedule.
It’s the perfect season for this recipe! Make it!
Ina Garten’s Lentil and Sausage Soup
- 2 and 1/4 cup French green lentils
- 1/4 cup olive oil, plus extra for serving
- 2 large yellow onions, diced
- 2 leeks, white and light green parts only, chopped
- 2 cloves minced garlic
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 8 celery stalks, diced
- 6 carrots, diced carrots
- 3 quarts Chicken Stock
- 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
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