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ina garten's lentil & sausage soup

ina garten’s lentil & sausage soup

Inspired by Ina Garten in Barefoot in Paris

Hearty and delicious with a generous supply of carrots, lentils & sausage throughout.

Servings 4 quarts
Author Rosemary Stelmach

Ingredients

  • 1 pound mild Italian sausage, casings removed
  • 1 pound French green lentils
  • 1/4 cup olive oil
  • 2 large yellow onions, diced (4 cups / 18 ounces)
  • 3 leeks, chopped, white & light green parts only (4 cups / 13 ounces)
  • 2 garlic cloves, minced (1 tablespoon)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, minced
  • 1/2 teaspoon ground cumin
  • 8 stalks celery, sliced (3 cups / 11 ounces)
  • 6 carrots, sliced (4 cups / 18 ounces)
  • 3 quarts homemade chicken stock or organic broth
  • 1/2 cup tomato paste
  • 2 tablespoons dry red wine or red wine vinegar
  • freshly grated Parmesan cheese, for serving
  • chopped fresh parsley, for serving (optional)

Instructions

  1. Remove sausage from casings.  Break up sausage into small bits and brown until cooked through.  Set aside.

  2. In a large heatproof bowl, cover the lentils with boiling water.  Allow to sit for 15 minutes.  Drain and set aside with sausage.

  3. Heat the olive oil in a large stockpot or dutch oven of at least 7-quart capacity over medium heat.   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.  Saute for another 10 minutes.

  5. Add the chicken stock, browned sausage, 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.

  6. Add the red wine or vinegar.  Check the seasonings.  Serve sprinkled with grated Parmesan.

Recipe Notes

For a vegetarian version, omit the sausage and replace the chicken stock with vegetable stock or broth.