Lentil Sausage Soup - Ina Garten

READY IN: 1hr 45mins
Recipe by amybyles

Copyright, 2004, Barefoot in Paris, All Rights Reserved See this recipe on air Monday Jan. 22 at 12:00 PM ET/PT. Show: Barefoot Contessa Episode: Tale of Two Soups

Top Review by EclecticCook

Very hearty soup that is great on cold winter nights. This makes a lot... great if your having a big family dinner or if you'd like to have extra to freeze.

Ingredients Nutrition


  1. In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
  2. Homemade Chicken Stock:
  3. 3 (5-pound) chickens
  4. 3 large onions, unpeeled and quartered
  5. 6 carrots, unpeeled and halved
  6. 4 celery stalks with leaves, cut in thirds
  7. 4 parsnips, unpeeled and cut in 1/2, optional
  8. 20 sprigs fresh flat-leaf parsley
  9. 15 sprigs fresh thyme
  10. 20 sprigs fresh dill
  11. 1 head garlic, unpeeled and cut in 1/2 crosswise
  12. 2 tablespoons kosher salt
  13. 2 teaspoons whole black peppercorns
  14. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

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