Justine’s Rustic Chicken, Sausage and Lentil Soup

Submitted by Chef Ordinaire

"My favorite lentil soup recipe...I developed this recipe because I ADORE lentils. Great hearty meal for a chilly autumn or winter evening. Just add a good loaf of crusty bread. Enjoy!"

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 8 ounces boneless skinless chicken thighs, cut into small pieces
• 8 ounces bulk hot Italian sausage
• 3⁄4 cup raw brown lentils, washed and sorted
• 1 medium yellow onion, cut into 1/4 inch dice
• 3 stalks celery, cut into 1/4 inch dice
• 2 garlic cloves, finely chopped
• 4 cups beef stock
• 1 cup dry red wine (good enough to drink!)
• 1 (28 ounce) can crushed tomatoes, with liquid
• 1 bay leaf
• 1 tablespoon dried thyme
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons extra virgin olive oil

directions

1. Start by taking a large soup pot with cover ( at least 4 quart size, set cover aside for later) and place over medium high heat.
2. Immediately add olive oil and heat until it just starts to smoke.
3. Break up sausage and add to oil, allowing the sausage to brown evenly.
4. When sausage has browned, add the onion and celery and continue to heat, stirring frequently, until the onion appears translucent.
5. Reduce heat to medium and add the garlic, chicken and lentils.
6. Continue to cook, stirring occasionally, for 5 minutes.
7. Add beef stock, tomatoes with liquid and red wine.
8. Increase heat to high and bring just to boil.
9. Add bay leaf, salt, pepper and thyme.
10. Reduce heat to medium/low and allow soup to simmer, covered, for 45 minutes to 1 hour, until lentils are tender and beginning to break. Remove Bay leaf before serving.
11. Serve with Shaved or Grated Parmesan Cheese and Chopped Flat Leaf Italian Parsley for garnish. Excellent as a hearty meal in a bowl with toasted Ciabatta bread rubbed with garlic and rosemary or as a starter for any meal featuring roasted chicken, lamb or pork. My favorite is to serve it with grilled Provolone and tomato sandwiches on crusty focaccia bread. P.S.-This is one of those soups that’s even better the day after.

Reviews

[LARavenscroft]

Nice hearty soup for a cool fall day! The only change i made was to use a 14.5 ounce can of lentils, drained and rinsed, instead of the dry lentils. Will definitely make this again. Thanks for posting this.