French Lentil Soup With Garlic Sausage |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
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In 'Sunday Soup' by Betty Rosbottom Ingredients:
2 tablespoons olive oil |
1 cup diced carrot (1/4-inch dice) |
1/2 cup chopped onion |
1/2 cup diced celery |
3 medium garlic cloves, smashed and peeled |
6 ounces garlic sausage, cut into 1/4-inch dice (kielbasa) |
2 teaspoons dried thyme (i would start with 1 t., as this is a strong herb) |
9 cups beef stock |
2 bay leaves, broken in half |
1 lb french green lentil (2 cups, puy lentils) |
kosher salt |
1/4 cup chopped fresh flat leaf parsley |
Directions:
1. Heat oil in a large pot over medium heat.
2. When hot, add the carrots, onion, and celery; cook, stirring often, until the vegetables are just softened, about 5 minutes.
3. Add the garlic, sausage, and thyme; cook 1 minute.
4. Add the stock, bay leaves, and bring mixture to a simmer over high heat.
5. Stir in the lentils, then decrease heat, cover, and cook at a gently simmer until tender, about 50 minutes.
6. Remove and discard the bay leaves; remove the garlic pieces and transfer to food processor.
7. Using a slotted spoon, strain 1/2 cup solids from the soup and puree them with garlic pieces in a food processor.
8. Stir the pureed mixture into the pot; this will thicken the soup slightly.
9. Taste soup and season with salt, as needed.
10. To serve, ladle the soup into 6 serving bowls and sprinkle some parsley over each serving.
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