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.

 

 

 

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

 

 

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.