French Lentil Soup
Ready In: 1 hr 35 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil (precooked sausage or kielbasa) or 4 tablespoons olive oil, divided (uncooked sausage or kielbasa)
- 2 stalks celery, sliced
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 3 garlic cloves, sliced
- 12 ounces garlic sausage (Johnsonville preferred) or 12 ounces kielbasa, sliced (Hillshire Farms preferred)
- 2 cups french du pey lentils
- 8 cups vegetable broth
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- fresh parsley leaves (garnish)
Directions
- Heat 2 tbsp olive oil in a large pot or Dutch oven over medium high heat. Add the sausage or kielbasa and cook until browned (5 minutes), turning links often. Reduce heat to medium-low.
- Carefully add 1/2 cup water to skillet. Cover and simmer for 12 minutes or until cooked through. Remove from pan and slice diagonally in 1/2 inch slices. Set aside.
- Heat additional 2 tbsp oil in a large pot or Dutch oven (same one used to cook sausage/kielbasa). Add the celery, carrots, onion and garlic. Cook, stirring occasionally, until softened (8-10 minutes).
- Add the cooked sausage/kielbasa, lentils, vegetable broth, salt and pepper and bring to a boil.
- Reduce heat and simmer, stirring occasionally, until the lentils are tender (35-45 minutes).
- Serve warm sprinkled with the parsley.
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