Barefoot Contessa's Lentil Sausage Soup

In the search for a healthy but tasty soup for the snow storms in DC, I came across this fantastic recipe for lentil sausage soup! Of course, I made several adjustments, noted below.

This stew is very forgiving, and you could easily add potatoes, diced tomatoes, etc. If you add tomatoes, I suggest adding a teaspoon of brown sugar to balance out the acidity. I used two different types of sausage and doubled the amount called for. You can always use chicken or turkey sausage to make it more healthy.

Ingredients

• 1 pound French green lentils (recommended: du Puy)- generic green lentils work just fine
  
• 2 tablespoons olive oil, plus extra for serving
• 4 cups diced yellow onions (3 large)
• 4 cups chopped leeks, white and light green parts only (2 large leeks)
• 1 tablespoon minced garlic (2 large cloves)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 bay leaf
  
• 3 cups medium diced celery (8 stalks)
• 3 cups medium diced carrots (4 to 6 carrots)
• 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
• 1/4 cup tomato paste- I added the whole can
  
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick- First time, I used beef sausage and hot chorizo.
  
• 2 tablespoons-1/2 cup dry red wine or red wine vinegar- to taste
  
• Freshly grated Parmesan, for serving

Directions

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

In a large stockpot over medium heat, brown the cut sausage on both sides, about 10 minutes. Remove sausage and place on paper towel lined plates to drain. Set aside.

Heat 2 TBSP olive oil along with the browned fond and oil left behind from the sausage over medium-high heat. Saute the onions, leeks, garlic, salt, pepper, thyme, smoked paprika, bay leaf and cumin for 8-10 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.

Chicken Stock:

Adapted from Tyler Florence

• 1 whole chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• Old Bay Seasoning to taste- if making chicken noodle soup with broth
  

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.