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Cook1 hr 30 mins
If you like lentils, you should love this soup. I like it best with the smaller amount of stock, so it's nice and thick and rich.
- 1⁄4 lb smoked sausage (e.g. Hilshire Farms)
- 2 small carrots
- 1 small onion, diced (omit if, like me, you don't like onions)
- 1 lb lentils
- 1 teaspoon celery seed
- 8 -10 cups beef stock (see note below)
- 1⁄4 teaspoon Tabasco sauce
- 1⁄8 teaspoon ground cloves
- 2 teaspoons thyme
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 3 tablespoons tomato paste
- 1 bay leaf
- 2 tablespoons vinegar
- (Note on beef stock: I use about 9 cups of stock, which makes a very thick soup. If you like a thinner soup, add more water. Commercial stocks, such as Swanson's, have a stronger flavor, so no more than 8 c. of stock should be used; then add water if necessary).
- Shred carrots and sausage in a food processor.
- Combine all ingredients except the vinegar in a stockpot. A 4-quart pot will be fine for 9 cups of stock; if you use more than that, you will need to go to a 5-quart or 6-quart pot.
- Bring soup to a boil, then reduce heat and simmer about 1 1/2 hours, or until lentils are soft.
- Add vinegar and stir well.
- With 9 cups of stock, makes about 6 2-cup servings.
- Like most soups, this reheats very well, and becuase there is virtually no fat in it, it can even be frozen.