French Lentil and Kielbasa Soup (recipe adapted from Ina Garten, “Barefoot in Paris,” 2004)
French Lentil and Kielbasa soup is hearty enough to be a satisfying meal. Round it off with some crusty bread and a glass of red wine, and you are all set.
Soup making is forgiving, and not an exact science, so trust your taste buds and make adjustments with the seasonings as the flavors slowly come together.
- 1 pound French green lentils
- 1/4 cup extra virgin olive oil
- 4 cups diced yellow onions
- 2 leeks (white and light green parts only)
- 2 large cloves garlic, chopped
- kosher salt and freshly ground pepper to taste
- 1 1/2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon ground cumin
- 3 cups medium diced celery
- 3 cups medium diced carrots
- 12 cups chicken broth (equals 3 quarts)
- 1 6-ounce can tomato paste
- 1 pound kielbasa, cut into 1/2″ pieces
- 3/4 cup dry red wine (e.g. Merlot)
- Freshly grated Parmesan cheese
Add lentils to a large mixing bowl. Boil some water in large saucepan. Pour boiling water on top of the lentils, and cover. Drain after 15 minutes and set aside.
Heat the olive oil in a large soup kettle over medium heat. Add the onions, leeks, and garlic, and cook until the vegetables soften. Season with kosher salt, freshly ground pepper, thyme, and cumin. Mix in the celery and carrots and continue cooking for another 10 minutes. Add the chicken broth, tomato paste, and lentils. Cover with a lid and bring to a boil. Reduce the heat to low and simmer uncovered for 1 hour, or until the lentils are tender. Add the kielbasa and red wine and simmer, and cook a few more minutes until the kielbasa is cooked through. Serve with freshly grated Parmesan cheese.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.
Now it’s your turn. Do you have any soups that you consider to be comfort foods? If you enjoyed this post, we would love to hear from you! -Michael