French Lentil Soup with Sausage
Source of Recipe
Recipe courtesy Gourmet Magazine
Recipe Introduction
This is good comfort food. I served this last night with cornbread, fried cabbage and macaroni and cheese casserole.
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 6 servings
List of Ingredients
3 tablespoons olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 celery rib, finely chopped
1 1/4 cups lentils (I cooked a package, which was closer to 2 c. of lentils)
6 cups water (I added a bit more than this, probably making up for the extra lentils I cooked)
1 1/2 teaspoons salt (I ended up adding a bit more than this)
1/4 teaspoon freshly ground black pepper
4 ounces smoked sausage, like kielbasa (I used a 1 lb. package)
1 tablespoon balsamic vinegar, or to taste (I put about 1 1/2 to 2 tb)
Recipe
Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.
While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.
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