Lentil-Kielbasa Soup

I make this soup from the Barefoot Contessa, Ina Garten, (via Martha Stewart Living) every year. I usually make it around Thanksgiving because when I used to order our turkey at the local butcher, I picked up some terrific kielbasa made in Lindenhurst, New York. The past couple of years, I changed to a brined Trader Joe’s turkey- but I still go to the butcher to get the kielbasa. I made this soup after Thanksgiving this year and it was the best it has ever been! We love it already, but the use of homemade turkey stock and fresh parmesan grated over the top made it even more wonderful.

Yield: Serves 8 to 10

  • 1 pound French green lentils
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 large yellow onions (about 3 pounds), finely chopped
  • 3 medium leeks (about 1 1/2 pounds), white part only, cut into 1/4-inch half moons and washed
  • 3 cloves garlic, minced
  • 1 T minced fresh thyme leaves
  • 1 tsp ground cumin
  • 1 T coarse salt
  • 1 1/2 tsp freshly ground pepper
  • 8 stalks (about 1 1/2 pounds) celery, cut into 1/4-inch dice
  • 1 pound (about 6) carrots, cut into 1/2-inch dice
  • 3 quarts homemade chicken stock, or canned low-sodium chicken stock
  • 1/4 cup tomato paste
  • 1 pound Kielbasa sausage, cut into 1/2-inch pieces
  • 2 T red-wine vinegar
  • Freshly grated parmesan cheese
  1. In a large bowl, cover the lentils with boiling water, and allow to sit for 15 minutes. Drain and set aside. (I always skip this step!)
  2. Warm the olive oil in a large stockpot set over medium heat. Add the onions, leeks, garlic, thyme, cumin, salt, and pepper, and sauté, stirring frequently, until vegetables are translucent, about 20 minutes. Add the celery and carrots, and sauté, stirring frequently, 5 minutes more. Add the chicken stock, tomato paste, and lentils; cover, and bring to a boil.
  3. Uncover, reduce heat to medium low, and allow to simmer, stirring occasionally, until the lentils are cooked through, about 1 hour. Stir in the sausage and red-wine vinegar, and simmer until sausage is heated through, about 5 minutes more. Serve hot, drizzled with olive oil and sprinkled with parmesan cheese.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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