French Lentil Soup with Sausage
Submitted by Cecily on 21 November 2006 - 8:04pm.
This soup is extra delicious and can be made in big or small batches. Try it with a side of roasted brussel sprouts!
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 1 celery rib, finely chopped (optional)
- 1 ¼ cups lentils (preferably French green)
- 6 cups chicken or veg stock (can use water, too)
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- 4 oz smoked sausage (chicken or pork)
- 1 tablespoon balsamic vinegar, or to taste
- 1 large soup pot
- 1 non-stick skillet
- Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden brown, about 6 minutes.
- Add carrots and celery and cook, stirring, until softened, about 5 minutes.
- Add lentils, stock, 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 ½-inch-thick pieces.
- Add sausage to soup and stir in vinegar.
What you should know
Click here for more satisfying soup recipes.