Recipe: French Lentil Sausage Soup
Add salad and bread, and this dish is a no-fuss way to entertain for any occasion.
The holidays are upon us, and while you and yours are enjoying family celebrations, entertaining friends and indulging on rich foods, I'm working. Next to summer, the holidays are the second busiest season for me, so I do my best to stay inspired while curating menus and cooking around the clock for clients. On the upside, when you’re cooking so much there is always the happy occasion when you make something that becomes a perennial favorite. This past Thanksgiving my client also requested lunch before their dinner feast so I adapted a recipe for French lentil soup that became my favorite dish of the week-long culinary extravaganza. This soup is hearty enough to serve for a casual dinner party alongside a festive green salad (as I did) and lots of crusty baguette. Truly one of my favorite, no-fuss ways to entertain: a beautiful Le Creuset in the middle of the table filled with a delicious soup or stew, salad and bread, plus lots of quality red wine. Once the meal is over, you'll have room for a decadent dessert, so this is the perfect meal in between all the turkey, prime rib, beef tenderloin, sides and pies you'll consume over the next few weeks. In fact, if you’re not hosting a big to-do on New Year’s Eve, this dish would make for a swell intimate dinner party.
French Lentil Sausage Soup
Yields 8 to 10 large portions
1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
2 cups medium diced yellow onions (2 large)
1 tablespoon minced garlic (3 large cloves)
2 tablespoons kosher salt
2 teaspoons red pepper chile flakes
1 teaspoon minced fresh thyme leaves
1 ½ teaspoons ground cumin
1 ½ cups finely diced celery (6 stalks)
1 ½ cups finely diced carrots (4 to 6 carrots)
3 quarts chicken stock
32 oz. crushed tomatoes
1 pound uncured kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
¼ cup dry red wine or 2 tablespoons red wine vinegar
Freshly grated Parmesan, for serving
Extra olive oil for serving
Minced Italian parsley for serving
- 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, heat the olive oil and saute the onions, garlic, salt, thyme and cumin for 15 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, crushed 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 kielbasa, red wine and chile flakes and simmer until the kielbasa is hot. Serve drizzled with olive oil, and sprinkled with grated Parmesan and a dusting of parsley.
