Lentil Soup with Smoked Sausage

recipe
This hearty soup, with its lentils and sausage, seems made for savory. For a special version, use imported Vertes du Puy lentils, which have a rich, earthy flavor. A firm whole-grain bread would be ideal alongside.

Yield:

4

Recipe from

Food & Wine

Ingredients

2 tablespoons cooking oil
2 ribs celery, chopped
1 large onion, chopped
1 carrot, chopped
1 pound lentils (about 2 1/3 cups)
1 1/2 cups drained canned diced tomatoes (one 15-ounce can)
2 1/2 quarts water, more if needed
4 teaspoons dried summer savory, or 1/4 cup chopped fresh savory
1 bay leaf
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 pound kielbasa or other smoked sausage

Preparation

1. In a large pot, heat the oil over moderate heat. Add the celery, onion, and carrot and cook, stirring occasionally, until the onion is translucent, 5 to 10 minutes.

2. Add the lentils, tomatoes, water, dried savory, if using, bay leaf, salt, and pepper. Bring to a simmer. Reduce the heat and cook, partially covered, until the lentils are tender, about 40 minutes.

3. Meanwhile, heat a large nonstick frying pan over moderately high heat. Add the sausage and cook, turning, until browned, about 3 minutes in all. Remove. When the sausage is cool enough to handle, cut it crosswise into 1/4-inch-thick slices.

4. Stir the sausage and fresh savory, if using, into the soup and simmer it for 5 minutes longer. Remove the bay leaf. If the soup is too thick for your taste, thin it with additional water.

Wine Recommendation: The inexpensive red wines called Côtes-du-Rhône--from a district of the same name in the south of France--tend to have earthy and spicy flavors that will nicely balance those of the lentils and sausages.

Quick From Scratch Herbs & Spices,

Food & Wine

January 1998
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