Lentil Sausage Soup

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My neighbor introduced me to this wonderful soup.  Her house smelled divine one day when I walked down to pick up my girls.  It is a Barefoot Contessa recipe.  It makes a ton and is a bit heavy on the preparation but it really is good.

Lentil Sausage Soup

In a large bowl:

  • Cover 1 pound of green lentils with boiling water

Allow the lentils to sit for 15 minutes and then drain.

In a large stockpot over medium heat:

  • heat 1/4 cup olive oil

Add to the heated oil and saute:

  • 4 cups diced yellow onions
  • 2-4 cups chopped leeks (white and light green parts only)
  • 1 Tablespoon minced garlic
  • 1/2 tablespoon kosher salt
  • 1 1/2 teaspoons ground black pepper
  • 1 Tablespoon minced fresh thyme leaves
  • 1 teaspoon ground cumin

Saute the above for about 20 minutes or until the vegetables are translucent and tender.

Add to the stockpot:

  • 3 cups medium diced celery
  • 3 cups chopped carrots

Saute for another 10 minutes.

Add to stockpot:

  • 3 quarts of Chicken Broth
  • 1/4 cup tomato paste
  • 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 and add more if needed.

Add to the stockpot:

  • 1 lb kielbasa, cut in 1/2 lengthwise and sliced.  (bite sized)
  • 2 Tablespoons dry red wine or red wine vinegar

Serve drizzled with olive oil and sprinkled with grated Parmesan.

The chopping is what took so much time with this recipe but as I said, the end product is very much worth all the time.

Enjoy!

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