Lentil Sausage Soup
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
50
Sourness
34
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
4 cups
Yellow Onion (diced 3 large)2 tbsps
Kosher Salt1.5 tsps
Ground Black Pepper (freshly)1 tbsp
Thyme Leaves (minced fresh)1 tsp
Ground Cumin1 cup
Tomato Paste2 tbsps
Red Wine (dry)3 large
Onion (unpeeled and quartered)2 tsps
Whole Black PeppercornsDirections:
1
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
2
Drain
3
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
4
Add the celery and carrots and saute for another 10 minutes
5
Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil
6
Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender
7
Check the seasonings
8
Add the kielbasa and red wine and simmer until the kielbasa is hot
9
Serve drizzled with olive oil and sprinkled with grated Parmesan
10
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil
11
Skim the surface as needed
12
Simmer uncovered for 4 hours
13
Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill
14
Discard the hardened fat, and then pack the broth in quart containers
15
Yield: 6 quarts