Lentil Sausage Soup

Steve Jobs died last night. No, I didn’t know him, but my life is better because he lived. When I heard the news this morning I was saddened by his passing, I began to wonder of what other ways he would have changed our world for the better had he lived. Pondering these thoughts I did what I often do when pondering life… I made soup.

Lentil Sausage Soup


1 lb. green or red lentils
3 Tablespoons olive oil, plus extra for drizzling
3/4 lb sweet italian sausage
3/4 lb hot italian sausage
2 medium yellow onions diced
2 medium leeks chopped (white and light green parts only)
1 Tablespoon minced garlic
1 tablespoon minced fresh thyme leaves
small handful of ground cumin
5 stalks of celery diced
3 carrots diced
3 quarts chicken stock
1/4 cup tomato paste
2 14 1/2 oz cans of diced tomatoes
1/4 cup dry red wine (optional)

Freshly grated Parmesean and olive oil for serving.

Suggested directions:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In the mean time: in a large stockpot, over medium heat, heat the 3 tablespoons of olive oil and brown the sausage, breaking up the chunks and mixing the two kinds together. While the sausage browns chop the onions and leeks and add to the pot. Stirring the mixture occasionally to ensure an even browning of the sausage and sauting of the vegetables. Add the garlic,thyme, cumin and season with salt and pepper to taste allow the mixture to cook together for about 20 minutes or until the vegetables and translucent and tender and the sausage cooked through.

Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomatoe paste, diced tomatoes 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 red wine if you are using, simmer 10 to 20 minutes.

Serve drizzled with olive oil and sprinkled with grated parmesean.

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