Lentil Soup


by June Hersh,The Kosher Carnivore, (St. Martin's Press)


This thick and satisfying soup is spiked with spicy sausage and finished with a zing of balsamic vinegar.  Every spoonful is packed with flavor and wholesome nutrition, which makes it a hearty meal in a bowl.


3/4 pound sausage, removed from the casing and crumbled (hotdogs sliced 1/4-inch thick can be substituted)
1 tablespoons olive oil 
1 medium onion, chopped (about ¾ cup)
2 cloves garlic, chopped
2 celery ribs, diced (about 1 cup)
2 carrots, peeled and diced (about 1 cup)
1 (6- ounce) can tomato paste
1 quart chicken stock
1 pound green or brown lentils, rinsed
2 bay leaves
2 cups water
Kosher salt and freshly ground black pepper
Balsamic vinegar, for serving


In a large soup pot, brown the crumbled sausage, over medium heat, about 5 minutes. (If using hotdogs, you'll add those at the end). Remove with a slotted spoon, but leave the released fat in the pot.

Add 1 tablespoon olive oil (2 tablespoons if you did not start with crumbled sausage) and cook and stir the onions, garlic, celery and carrots, over medium heat, about 10 minutes. Spoon in the tomato paste and stir to coat all the vegetables, cook an additional 5 minutes.  Stir in the chicken stock, lentils, bay leaves, browned sausage and 2 cups of water.  Cover and cook, over low heat about 1 hour.

If the soup becomes too thick, add boiling water as needed. If using hotdogs in place of sausage, add them in the last 15 minutes. Season to taste with salt and pepper. Remove the bay leaves and drizzle a few drops of balsamic vinegar into each soup bowl right before serving


Yield: About 6 to 8 servings
Start to Finish  Under 1 1/2 hours

Recipes: Soup, Meat, Lentil, Kosher

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