Soup; Lentil Sausage Recipe

Ingredients

1 pound French green lentils such as du Puy
1/4 cup olive oil,
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 cloves)
1 tablespoon salt
1 1/2 teaspoon pepper
1 tablespoon minced thyme
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
1 pound kielbasa, cut in half lengthwise and sliced
2 tablespoons dry red wine or red wine vinegar
grated Parmesan cheese

Preparation

Step 1

In a large bowl, cover the lentils with boiling water and let sit 15 minutes.

In a large stock pot 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 lentels, cover and bring to a boil. Reduce the eat 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 sprinkle with grated Parmesan.