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Sausage and Lentil Soup

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Member since 2006

Serves | Prep Time | Cook Time


3 Tbsp. olive oil
3 medium yellow onions, diced
1 tsp. ground cumin
2 tsp. kosher salt
ground pepper to taste
2 thyme sprigs
4 carrots, peeled and sliced
4 stalks celery, sliced
3 cloves garlic, minced
1/4 cup tomato paste
12 cups chicken broth
1 lb. lentils, rinsed and picked over
2 small or medium russet potatoes, cubed
1 lb. kielbasa or other smoked sausage, sliced in half-rounds
2 Tbsp. red wine
Grated grana padano/parmesan for serving

In a large stockpot or dutch oven, heat the oil over medium heat. Add the onions, cumin, salt, pepper and thyme and cook until the onions are translucent, about 10-15 minutes.

Add the carrots, celery and garlic and saute for about 8 more minutes. Stir around the tomato paste to cook it off for a couple minutes.

Pour in the chicken broth and the lentils. Cover the pot and bring the soup to a boil. Remove the lid and simmer for about 25-30 minutes, until the lentils are just tender.

Add the cubed potato and simmer for 5 minutes before adding the sausage and red wine. Simmer an additional 5 minutes or so until potatoes are cooked and sausage is heated through. Pluck out the woody thyme sprigs.

Ladel into bowls and top with grana padano or parmesan cheese.

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