Part of the Soup Recipe Swap, thanks again to Trisha, this is the second of three recipe’s she was kind enough to share!
Lentil Sausage Soup, from Ina Garten’s cookbook Barefoot in Paris
Below are some notes from Trisha to me, she changes the recipe a bit
Although this recipe calls for kielbasa, I always use Italian sausage. Not sure why. I LOVES me some kielbasa, but the Italian sausage just adds an extra bit of flavor that’s fantastic. That could be because I usually cook the Italian sausage in the stockpot first, then use a little of the fat to replace part of the olive oil you cook the onions in. Be sure to make this on a night when you will be free to hibernate after dinner. And make sure you have a crusty baguette to eat with this. Heaven!
Makes 4 quarts; serves 8 to 10
1 lb French green lentils such as 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 tbsp minced garlic (2 large cloves)
1 tbsp kosher salt
1-1/2 tsp freshly ground black pepper
1 tbsp minced fresh thyme leaves
1 tsp ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts homemade chicken stock or canned broth
1/4 cup tomato paste
1 lb kielbasa, cut in half lengthwise and sliced 1/3-inch thick
2 tbsp dry red wine or red wine vinegar
Freshly grated Parmesan cheese, for serving.
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. 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.