Thursday, October 24, 2013

Lentil & Sausage Soup

1 Tbsp EVOO
1 Large Link of Linguica Hot Sausage - Diced
1 Large Onion – Diced
2 Ribs Celery – Diced
1 Large Carrot – Diced
5 Gloves Garlic – Peeled and chopped
2 1/3 Cups Dried Lentils
1 Cup Red Wine
2 1/4 Quarts Water
3 Bay Leaves
1 Tsp Fresh Thyme
1 Can Diced Tomatoes – Drained
1 Tsp Salt
1 Tsp Pepper

In a large pot over med/high heat add EVOO and sausage.  Cook for about 5 minutes to render the fat.  Add in onions and cook 5 minutes, Add celery, garlic and carrots and cook for 3 minutes.  Add in wine and cook for another 2-3 minutes.  Add in dried lentils and cook for about 3 minutes.

Add in water and bring to a boil then reduce to a simmer.  Add in bay leaves, thyme and tomatoes.  Simmer, partially covered for about 30 - 35 minutes.  Take out bay leaves, add salt and pepper and adjust seasoning to taste.  The lentils should have a bit of a bite to them.  If they are mushy, you’ve over cooked them (they’re tricky so just watch the time).

Serve with a nice piece of crusty bread to sop up all the broth.

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