Sausage lentil soup is a quick, easy dinner that’s hearty and satisfying enough to serve as a complete meal.
Blogging at Pass the Sushi has introduced me to many new ingredients and techniques. One of the simplest discoveries for me was lentils. Before trying this recipe, I didn’t really know what lentils tasted like or how to use them—I simply picked up a bag at the market and followed Ina Garten’s sausage lentil soup recipe. It was a bit of culinary bravery, and luckily it paid off: the soup was delicious.
Sausage Lentil Soup
Adapted from Barefoot Contessa; Episode: Tale of Two Soups
Ingredients:
- 1 pound French green lentils (du Puy recommended)
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onion (about 3 large)
- 4 cups chopped leeks (white and light green parts only; about 2 leeks)
- 1 tablespoon minced garlic (about 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 (about 8 stalks)
- 3 cups medium diced carrots (4–6 carrots)
- 3 quarts homemade chicken stock or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, halved lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan, for serving
Preparation:
Place the lentils in a large bowl, cover with boiling water, and let them sit for 15 minutes. Drain and set aside.
In a large stockpot over medium heat, warm the olive oil. Add the diced onion, chopped leeks, minced garlic, salt, pepper, thyme, and cumin. Sauté for about 20 minutes, until the vegetables are soft and translucent.
Add the celery and carrots and cook another 10 minutes, stirring occasionally.
Stir in the chicken stock, tomato paste, and drained lentils. Bring to a boil, then reduce the heat and simmer uncovered for about 1 hour, or until the lentils are tender. Taste and adjust the seasoning as needed.
Add the sliced kielbasa and the red wine (or red wine vinegar), and simmer just until the kielbasa is heated through. Serve portions drizzled with a little olive oil and sprinkled with freshly grated Parmesan.
If you’re new to lentils, they’re an affordable, nutritious legume that cook relatively quickly and absorb flavors well, making them ideal for soups like this one. Enjoy this comforting, flavorful bowl on cool evenings or whenever you want a satisfying, homemade meal.