Comfort in a Bowl!

Comfort food takes on many forms and being an Irish girl, for me, it is usually potatoes! But this time it is lentils!
 
The evenings are getting cool even in San Diego and one of the first soups I think to make is a recipe from Ina Garten. It is simple, flavorful and amazingly low fat considering that is not what Ina is known for.  I don’t drizzle the olive oil on at the end and add more red wine. A personal preference. Serve this with crusty bread like Pain Rustic and a glass of Cabernet Sauvignon and this meal will warm the cockles of any chilly heart.

 
Lentil Sausage Soup
 
Ingredients:
 
1 pound French green lentils
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
1 1/2 teaspoons freshly ground 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 canned chicken 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 sauté 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 sauté 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 45 min – 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 cheese.
Sausage Lentil Soup
Serves 10
Courtesy of Ina Garten
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446 calories
47 g
30 g
19 g
24 g
5 g
561 g
1854 g
9 g
0 g
12 g
Nutrition Facts
Serving Size
561g
Servings
10
Amount Per Serving
Calories 446
Calories from Fat 168
% Daily Value *
Total Fat 19g
29%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 30mg
10%
Sodium 1854mg
77%
Total Carbohydrates 47g
16%
Dietary Fiber 17g
70%
Sugars 9g
Protein 24g
Vitamin A
128%
Vitamin C
29%
Calcium
13%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound French green lentils
  2. 1/4 cup olive oil, plus extra for serving
  3. 4 cups diced yellow onions (3 large)
  4. 4 cups chopped leeks, white and light green parts only (2 leeks)
  5. 1 tablespoon minced garlic (2 large cloves)
  6. 1 tablespoon kosher salt
  7. 1 1/2 teaspoons freshly ground black pepper
  8. 1 tablespoon minced fresh thyme leaves
  9. 1 teaspoon ground cumin
  10. 3 cups medium diced celery (8 stalks)
  11. 3 cups medium diced carrots (4 to 6 carrots)
  12. 3 quarts canned chicken broth
  13. 1/4 cup tomato paste
  14. 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
  15. 2 tablespoons dry red wine or red wine vinegar
  16. Freshly grated Parmesan, for serving
Instructions
  1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  2. In a large stockpot over medium heat, heat the olive oil and sauté the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes or until the vegetables are translucent and tender.
  3. Add the celery and carrots and sauté for another 10 minutes.
  4. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 45 min - 1 hour, or until the lentils are cooked through and tender.
  5. 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 cheese.
Notes
  1. If making for just a few bowls, then freeze the remaining soup and have a super easy meal for those hectic weekday nights!
beta
calories
446
fat
19g
protein
24g
carbs
47g
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Life of the Party Always! http://lifeofthepartyalways.com/
 

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