French Lentil Soup with Sausage

  • 3 Tbs. olive oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 celery rib, finely chopped
  • 1-1/4 C lentils (preferably French green)
  • 6 C water
  • 1-1/2 tsp salt
  • 1/4 tsp. freshly ground black pepper
  • 4 oz. smoked sausage, like kielbasa
  • 1 Tbs. balsamic vinegar, or to taste

Heat 2 tablespoons oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until golden brown, about 6 minutes. Add carrots and celery and cook, stirring, until softened, about 5 minutes. Add lentils, water, salt, and pepper and bring to a boil, then reduce heat to moderate and cook, covered, until lentils are tender, about 30 minutes.

While lentils are cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown sausage on all sides, about 5 minutes. Cool sausage slightly on a cutting board, then cut into 1/2-inch-thick pieces. Add sausage to soup and stir in vinegar.

Date Added:February 19, 2003
Classification:Soups & Stews
Course:Main Course



2003, 2004