Lentil Soup

By dfarber

Ingredients

• 1/2 pound smoked sausage, finely chopped
• 3 Stalks celery, finely chopped
• 2 green onions, finely chopped
• 1 yellow onion, finely chopped
• 1 red onion, finely chopped
• 3 sprigs fresh parsley, finely chopped
• 1 pound dried lentils, soaked overnight and drained
• 2 carrots, sliced
• 3 1/2 cups chicken stock
• 2 cups water
• 1/2 cup dry white wine
• 2 sprigs fresh thyme
• 1 tablespoon dried oregano
• 4 teaspoons salt
• 4 teaspoons freshly ground black pepper

Preparation

Step 1

1. In a large dutch oven, brown the sausage until it renders fat. Add the celery, green onions, yellow, and red onions, and parsley, and saute until limp. Add the remaining ingredients and bring the soup to a boil over medium heat, stirring well. Lower the heat and simmer, covered for 2 hours or until the lentils are tender.
2. Remove 1 cup of the cooked lentils and mash until very soupy. Return to the pot and summer the soup another 5 to 10 minutes, stirring constantly. Serve immediately or reheat for later use.