Lentil Sausage Soup
www.StyleAmongFriends.com
Easy soup recipe, chock full of veggies and super yummy. Makes a boat load, like 4 quarts. Serves 8-10 adults.
Equipment
- 1 dutch oven or a big pot
Ingredients
- 1 lbs French green lentils
- 1/4 cup olive oil
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks (2 leeks)
- 1 tbsp minced garlic (2 cloves)
- 1 tbsp salt
- 1 1/2 tspn pepper
- 1 tbsp fresh minced thyme leaves I used dried
- 3 cups diced celery (8 stalks)
- 3 cups diced carrots (4-6 carrots)
- 3 quarts chicken stock I used bone broth
- 1/4 cup tomato paste
- 1 lbs kielbasa cut in 1/2 lengthwise and slice 1/3 inch thick I used turkey kielbasa
- 2 tbsp red wine vinegar or dry red wine
- freshly grated parmesan, for serving
- 1 tspn cumin
Instructions
- In a large bowl, cover the lentils with boiling water and allow to sit for 15 min. Drain.
- In your dutch oven over medium heat, heat olive oil and saute onions, leeks, garlic, salt, pepper, thyme and cumin for 20 min. Or until veggies are soft and translucent.
- Add the celery and carrots and saute for another 10 min. Add the chicken stock, tomato paste and drained lentils, cover and bring to a boil.
- Reduce the heat and simmer uncovered for 30 min, add the keilbasa.
- Simmer for 30 min. Add the red wine vinegar and stir.
- Serve with fresh grated Parmesan cheese.
Notes
A few things I changed, I used 3 tubs of mirapoix instead of chopping the onions, celery and carrots individually. I also subbed the pork kielbasa for a nitrate free turkey kielbasa. Served with crusty Harvest Bread (toasted).