Lentil Sausage Soup Recipe

• Level: Easy
• Yield: 4 quarts; 8 to 10 servings
• Total: 2 hr
• Prep: 15 min
• Inactive: 15 min
• Cook: 1 hr 30 min

• 1 pound French green lentils (recommended: du Puy)
• 1/4 cup olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large)
• 4 cups chopped leeks, white and light green parts only (2 leeks)
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
• 1/4 cup tomato paste
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
• 2 tablespoons dry red wine or red wine vinegar
• Freshly grated Parmesan, for serving

Homemade Chicken Stock:

• 3 (5-pound) chickens
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled and cut in 1/2, optional
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

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1. In a large bowl, pour boiling water over the lentils and let them soak for 15 minutes. Drain well.
2. Heat the olive oil in a large stockpot over medium heat. Add the onions, leeks, garlic, salt, pepper, thyme, and cumin. Saut for about 20 minutes, stirring occasionally, until the vegetables are soft and translucent. Stir in the celery and carrots and continue to cook for another 10 minutes.
3. Add the chicken stock, tomato paste, and the drained lentils to the pot. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 1 hour, or until the lentils are tender.
4. Taste and adjust the seasonings as needed. Add the kielbasa and red wine (or vinegar), and simmer until the sausage is heated through.
5. Serve the soup drizzled with a little olive oil and topped with freshly grated Parmesan cheese.

Homemade Chicken Stock:

Yield: 6 quarts

1. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot. Pour in 7 quarts of water and bring to a boil. Skim off any foam that rises to the surface. Simmer uncovered for 4 hours.
2. Strain the stock through a colander, discarding the solids. Chill the broth, then remove any hardened fat from the surface. Portion the stock into quart containers for storage.

Reprinted from Barefoot in Paris, Copyright 2004 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.