Monday, August 6, 2007

Lentil Soup with Smoked Sausage

  • 2 cups brown lentils, rinsed and sorted
  • 8 cups water
  • 1 cup chopped yellow onion
  • 1 celery stalk, sliced
  • 2 garlic cloves, minced
  • 2 carrots, cliced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 8 ounces smoked sausage, sliced
  • salt and pepper to taste
  • 1 tablespoon red wine vinegar

In a large soup pot over high heat, combine all ingredients except sausage, salt and pepper, and vinegar and bring to a boil. Reduce heat to medium-low and simmer, uncovered, 30 minutes, stirring occasionally. Add sausage and cook, uncovered, 30 minutes longer. Season with salt and pepper and stir in vinegar. Discard bay leaf. For a thicker soup, whisk soup with a large whisk to mash some of the lentils. Serve in bowls.

accompaniments: bread, salad, wine

from The Big Book of Easy Suppers

Yield: 4 servings

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