Sausage and Lentil Soup

Awoke this morning to my first really Autumn day, beautiful sunny day but chilly and crisp. Decided to make my own version of Sausage and Lentil Soup for supper this evening, loosely based on Ina Garten's recipe from her book Barefoot in Paris.

 

Ingredients

1 pound French green lentils, or in my case, a partially used bag of brown lentils in the pantry
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions or in my case, one bag frozen, diced white onion
4 cups chopped leeks, white and light green parts only (2 leeks), or in my case, one cleaned and chopped leek
1 tablespoon minced garlic (2 large cloves), or a spoonful of minced garlic in a jar in the fridge
1 tablespoon kosher salt, or in my case, freshly ground sea salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or dried McCormick's from the spice rack
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Chicken Stock or Broth
1/4 cup tomato paste, couldn't find any so used a can of diced tomatoes
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar or nothing at all
Freshly grated Parmesan, for serving

Directions

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, diced tomatoes, and 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 which will more than likely be suppertime several hours from now. If you plan to slow cook all day, check the pot so that it doesn't cook dry. Add more broth as needed.

Check the seasonings. Add the kielbasa simmer until the kielbasa is hot.

Serve drizzled with olive oil and sprinkled with grated Parmesan. May serve over hot, steamed rice or with goat cheese crostini’s.

 

Goat Cheese Crostinis

Small french baguette

olive oil

log of herbed goat cheese

 

Slice baguette into rounds. Spread olive oil on top and bottom and toast under broiler until brown. Slice cheese into thin disks and add to top of toast. Return under broiler until cheese is melted. Serve hot with soup.