Notes: You can also use Beluga, Eston, or Le Puy lentils.
Yield: Makes 2 quarts; 6 servings
More From Sunset
Amount per serving
- Calories: 471
- Calories from fat: 40%
- Protein: 29g
- Fat: 21g
- Saturated fat: 7.3g
- Carbohydrate: 43g
- Fiber: 8g
- Sodium: 1148mg
- Cholesterol: 51mg
- 1 pound linguisa (Portuguese) or kielbasa (Polish) sausages
- Olive oil (optional)
- 2 onions (1 lb. total), peeled and thinly sliced
- 1 1/2 tablespoons minced garlic
- 1 1/2 teaspoons cumin seeds
- 2 dried bay leaves
- 3 cups fat-skimmed reduced-sodium chicken broth
- 1 1/2 cups dried Pardina lentils (12 oz.; see notes), sorted and rinsed
- 1 1/4 cups dry red wine
- 1/3 cup chopped parsley
- 1/2 to 1 teaspoon hot sauce
- 1. Cut sausages crosswise into 1/2-inch-thick slices. In a 5- to 6-quart pan over medium-high heat, stir sausages often until browned, 8 to 10 minutes. With a slotted spoon, transfer slices to paper towels to drain. Discard all but 2 tablespoons of the fat in pan, or, if needed, add olive oil to make this amount.
- 2. Add onions and garlic to pan. Stir often over medium-high heat until limp, about 8 minutes. Add cumin and bay leaves; stir for 1 minute. Add broth, 1 cup water, sausages, and lentils. Bring to a boil over high heat; reduce heat, cover, and simmer 25 minutes, stirring occasionally.
- 3. Stir in wine. Simmer, covered, until lentils are tender to bite, 5 to 20 minutes longer. Uncover and boil, stirring often, until soup is reduced to 2 quarts, about 5 minutes. Stir in parsley and hot sauce to taste. Ladle into bowls. Add salt to taste.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Soups/Stews