Tuesday, October 5, 2010

Lentil Sausage Soup

Fall is now upon us, and I am so excited to start making yummy soups and stews. Here is the first soup I've made this fall season. I wanted to make something healthy, and yet something different-something I haven't made before. I stumbled a crossed Ina Garten's Lentil Sausage Soup. Yes I know- another Ina Garten recipe, but I am never disappointed with her recipes and I didn't want to risk trying something new and having it turn out bad. I just knew this soup would be amazing-and it was. It's really filling and extremely flavorful. I did change a couple things, I left out the sausage and red wine vinegar. I didn't have the vinegar and even if I did I'm not sure if I would have added it, it was still delicious without it. I know I will be making this soup a few more times this fall and winter. Next on my to do cooking/baking list is to make something pumpkiny-mmmmm can't wait:)

Lentil Sausage Soup

by Ina Garten



  • 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 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 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


In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot 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 lentils, cover, and bring to a boil. Reduce the heat 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 sprinkled with grated Parmesan

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