Lentil Sausage Soup - Ina Garten

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

• Ready In: 1 hr 45 mins
• Serves: 8-10
• Yields: 6 quarts

Ingredients

• 1  lb  french green lentil (recommended , du Puy)
• 1⁄4 cup olive oil, plus extra for serving
• 4  cups  diced yellow onions (3 large)
• 4  cups  chopped leeks, white and light green parts only (2 leeks)
• 1  tablespoon  minced garlic (2 large cloves)
• 1  tablespoon kosher salt
• 1 1⁄2 teaspoons fresh ground black pepper
• 1  tablespoon  minced fresh thyme leave
• 1  teaspoon ground cumin
• 3  cups  medium diced celery (8 stalks)
• 3  cups  medium diced carrots (4 to 6 carrots)
• 3  quarts  homemade chicken stock, recipe follows or 3  quarts canned broth
• 1⁄4 cup tomato paste
• 1  lb kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
• 2  tablespoons dry red wine or 2  tablespoons red wine vinegar
•  freshly grated parmesan cheese, for serving

Directions

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.