Lentil Sausage Soup Ina Garten Recipe

Ingredients for Lentil Sausage Soup Ina Garten

• Green Lentil
• Olive oil, for drizzling
• Yellow Onions
• 2 leeks (white and light green parts only), chopped
• 4 cloves garlic, minced
• Kosher Salt
• Fresh Ground Black Pepper
• Fresh Thyme Leave
• Ground Cumin
• 2 celery stalks, chopped
• 2 carrots, chopped
• Homemade Chicken Stock
• 2 tablespoons tomato paste
• 1 pound kielbasa sausage, sliced
• Dry Red Wine
• Parmesan Cheese

How to Make Lentil Sausage Soup Ina Garten

1. In a large stockpot over medium heat, heat 2 tablespoons of olive oil. Sauté 1 large onion, 2 leeks (white and light green parts only), and 4 cloves garlic, minced, until translucent and tender (about 20 minutes). Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon fresh thyme leaves, and 1 teaspoon ground cumin.
2. Add 2 celery stalks, chopped, and 2 carrots, chopped, and sauté for another 10 minutes.
3. Add 8 cups of chicken stock (recipe below), 2 tablespoons tomato paste, and 1 1/2 cups dried brown or green lentils (rinsed). Cover, bring to a boil, then reduce heat to low.
4. Simmer uncovered for 1 hour, or until lentils are tender. Adjust seasoning as needed.
5. Stir in 1 pound kielbasa sausage, sliced, and 1/2 cup dry red wine. Simmer until the kielbasa is heated through (about 5-10 minutes).
6. Serve hot, drizzled with olive oil and sprinkled with grated Parmesan cheese.
7. Homemade Chicken Stock (prepare in advance):
8. Place 3 whole chickens (about 3 lbs each), 3 large onions (quartered, unpeeled), 6 carrots (halved, unpeeled), 4 celery stalks (cut into thirds, including leaves), 4 parsnips (halved, unpeeled, optional), 20 sprigs fresh flat-leaf parsley, 15 sprigs fresh thyme, 20 sprigs fresh dill, 1 head garlic (cut in half crosswise, unpeeled), 2 tablespoons kosher salt, and 2 teaspoons whole black peppercorns in a 16-20 quart stockpot.
9. Add 7 quarts of water and bring to a boil. Skim off any foam that rises to the surface.
10. Reduce heat and simmer uncovered for 4 hours.
11. Strain the broth through a fine-mesh sieve or colander, discarding the solids. Chill the stock completely. Remove any hardened fat before storing.