The red wine vinegar added at the end of cooking changes this up. We try to keep some of this soup in the freezer all fall/winter long as it’s one of our favorites.
(modified from original recipe from Ina Garten)
Serves 12
- 1 pound dried lentils
- 1 pound spicy/hot Italian turkey sausage, casings removed (add ¼ teaspoon crushed red pepper if you use sweet Italian turkey sausage)
- 4 cups onions, chopped (3 large)
- 4 cups leeks, white part only, chopped (2 leeks)
- 1 tablespoon garlic, minced (3 cloves)
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried)
- 1 teaspoon ground cumin
- 3 cups celery, medium diced (8 stalks)
- 3 cups carrots, medium diced (4 to 6 carrots)
- 3 quarts chicken broth (96 ounces)
- 1 (6 ounce) can tomato paste
- 2 tablespoons red wine vinegar
- ¾ cup freshly grated parmesan cheese
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large Dutch oven over medium heat add the sausage through cumin, breaking up the sausage. Sauté for 20 minutes, until the vegetables are tender and the sausage browned. Add the celery and carrots and sauté for 10 more minutes. Add the broth, tomato paste and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 60 minutes, until the lentils are cooked through (skimming any foam on top). Add the vinegar and stir well. Serve hot with 1 tablespoon cheese topping.
Nutritional Info/Serving: 309 Calories, Fat 7 g, Protein 25 g, Carbs 37 g
Leave a Reply