CHEROKEE MOON BAKERY

Sausage, Vegetable, and Lentil Soup | September 17, 2010

1/8 cup olive oil
6-7 oz. french green lentils
2 cup leeks ( about 2 lg.)
2 cups yellow onions
2 t. minced fresh garlic
1 1/2 t. salt
3/4 t. fresh ground pepper
2 t. fresh thyme leaves
1/2 t. ground cumin
1 1/2 cup chopped celery
1 1/2 cups diced carrots
1 1/2 quarts chicken stock (see my recipe for homemade)
1 t. beef base
1/8-1/4 cup tomato paste
3/4 lb. kielbasa or smoked sausage, cut 1/2 lenthwise and sliced
1T. red wine vinegar or red wine
freshly grated parmesan for serving

In a bowl, cover the lentils with boiling water and let sit for 15 minutes. Drain.
In a Dutch oven over medium heat, heat the olive oil and saute the leeks,onions,garlic,salt,pepper,thyme, and cumin for 15 minutes. Add the celery and carrots and saute for another 10 minutes or so.Add the chicken stock, beef base, tomato paste, and drained lentils. Cover and bring to a boil. Reduce heat and simmer uncovered for 45 minutes to 1 hour, or until the lentils are tender. Check for salt and pepper. Saute the sausage in a skillet for about 5-10 minutes on medium heat. Transfer to dutch oven. Add the wine and simmer for 10 minutes. Serve with grated parmesan on top.

Yield: about 2 quarts. 4-6 servings

Notes: Double the recipe if you like. This freezes well. Pack into containers. Lable. Freeze up to 3 months.