Rustic Lentil Soup

By bakers_delight85

Ingredients

• 2 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 2 ounces diced pancetta
• 2 strips bacon, diced
• 1 clove garlic, peeled and finely chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 onion, peeled and coarsely chopped
• 2 small plum tomatoes, peeled, cored and finely chopped
• 5 to 6 cups chicken stock
• 2 bay leaves
• 1 tsp. salt
• 1/2 tsp. fresh thyme leaves
• 1/2 tsp. fresh oregano leaves
• 1/4 tsp. hot red pepper flakes
• 1/8 tsp. freshly ground black pepper
• 1 1/2 cups green lentils, rinsed and drained
• 1 russet potato, peeled and diced
• 1 to 2 Italian sweet or hot sausage links (about 5 ounces)

Details

Servings 4

Preparation

Step 1

In a large stockpot, heat the olive oil and butter over medium heat until the butter starts to foam. Add the pancetta and bacon and cook them for about 7 minutes or until the bacon is crispy. Add the garlic and cook the mixture for about 2 minutes or until the garlic has softened. Add the carrots, celery and onions and cook the mixture for 10 to 12 minutes or until the vegetables are tender and lightly browned.
Strain the chopped tomatoes through a fine-mesh sieve, pressing on the pulp to extract as much liquid as possible.
Add 5 cups of the chicken stock to the pot and then stir in the strained tomato pulp, bay leaves, salt, thyme, oregano, red pepper flakes, and black pepper. Add the lentils, increase the heat to medium-high, and bring the soup to a boil. Partially cover the pot and reduce the heat to a simmer. Cook the soup for about 45 minutes.
Add the potatoes and cook the soup for about 15 minutes, stirring occasionally, or until the lentils and potatoes are tender. Add more chicken stock if the soup becomes too thick.
Meanwhile, remove the casings from the sausage. In a small nonstick saute pan over high heat, cook the sausage, breaking it up with a wooden spoon, for 4 to 5 minutes or until it is nicely browned.
Add the sausage and any fat remaining in the pan to the soup. Simmer for about 5 minutes. Taste the soup and add salt if necessary. Remove the bay leaves and serve.