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Notes: You can also use Beluga, Eston, or Le Puy lentils.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 2 quarts; 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

471 calories; calories from fat 40%; protein 29g; fat 21g; saturated fat 7.3g; carbohydrates 43g; fiber 8g; sodium 1148mg; cholesterol 51mg.
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