Wow...it's been a while since I have posted here!! But I am really excited that I am finally posting, mainly because it means I actually cooked something healthy!! I'm not gonna lie, I haven't been the best the past couple months, but I'm really motivated to get back into the swing of things and to start cooking healthier, and of course start posting on this blog a lot more:)
This morning I was trying to figure out what I was going to make for dinner, I wanted something healthy, but different, something that I haven't made before. I thought of a lentil soup, now that fall is upon us I am so excited to start making soups! So I googled and the first hit that came up was Ina Garten's Lentil Sausage Soup. Good ol' Ina came through for me in the healthy category! I was so excited to make this because I want to start cooking with lentils. Want to know how good they are for you?? Well for one they are very high in protein, they are a good source of cholesterol lowering fiber, and they are low in calories!! To read all of the amazing healthy benefits of lentils go here, it will make you feel good you are feeding them to your family:)
I left the sausage out of this recipe, I want to start doing most of my meals vegetarian, but this recipe will still be good for you if you add the sausage, I will probably put it in next time. I also left out the red wine vinegar because I didn't have it, it was still delicious so if you don't have it and don't usually carry it in your house, don't just buy a big bottle for this recipe because it was still delish with out it. Hope you have a chance to try this one out!
Ingredients
- 1 pound French green lentils (recommended: du Puy)
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
- 3 quarts Homemade Chicken Stock or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan, for serving
Directions
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, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, 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 and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan
