Lentil Soup

This recipe is adapted  from a recipe of one of my favorite chefs, Ina Garten, or the Barefoot Contessa.  This soup is hearty, full of fiber and the meat gives the soup a nice flavor.

Lentil Soup

  • 1 lb. lentils
  • olive oil for sauteeing vegetables
  • 4 cups onions, diced
  • 4 cups leeks, chopped (white and light green parts only)
  • 3 cups celery, diced
  • 3 cups carrots, diced
  • 1 tbsp. garlic, minced
  • 1 tsp. salt (or to taste – recipe originally called for 2 tsp.)
  • 1 tsp. freshly ground black pepper
  • 1 tbsp. fresh thyme leaves, minced (or 3/4 tsp. dried)
  • 1 tsp. ground cumin
  • 3 quarts chicken broth
  • 1/4 cup tomato paste
  • 1 to 2 lbs. Kielbasa (I used smoked skinless turkey sausage) cut into pieces, ham would be good too
  • 2 tbsp. red wine vinegar or fresh lime juice (I used lime juice)
  • fresh Parmesan, grated for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes; drain.

In a large stockpot heat enough olive oil to saute the onions, leeks, celery and carrots. Cook for 30 minutes, or until the vegetables are tender, stirring occasionally. Add the minced garlic and cook another minute or two. Add the salt and pepper, thyme, cumin, chicken broth, tomato paste and drained lentils. Bring to a boil and simmer, covered for 1 hour.

Add the meat and lime juice or vinegar and cook until heated through.

Serve with grated Parmesan if desired.

Weight Watcher’s Points value of 5 per 12 oz. Makes 6 quarts.

Recipe by cookingwithautjuju.com  

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