Lentil Vegetable Soup

Recipe courtesy of The Barefoot Contessa Cookbook

  

Ingredients

• 1 pound green lentils
  
• ¼ cup olive oil
  
• 4 cups yellow onions, chopped
  
• 3 cups celery stalks, medium-diced
  
• 3 cups carrots, medium-diced
  
• 3 garlic cloves, minced
  
• 2 tablespoons plus 1 teaspoon kosher salt, divided
  
• ½ teaspoon black pepper
  
• 1 tablespoon fresh thyme leaves, minced
  
• 1 teaspoon ground cumin
  
• ¼ cup tomato paste
  
• 1 quart chicken broth
  
• 2 quarts water
  
• 2 tablespoons red wine vinegar
  
• 1 (13 ounce) package smoked linked sausage, sliced
  

Directions

1. In a large bowl, cover the lentil with boiling water and allow to sit for at least 15 minutes. Drain.
   
2. Heat the olive oil over medium heat in a large dutch oven. Sauté the onions, celery, carrots, garlic, 1 tablespoon kosher salt, black pepper, thyme, and cumin until very tender, 20 to 30 minutes. Add the tomato paste, chicken broth, and water. Cover and bring to a boil. Reduce the heat and simmer for 45 minutes, uncovered. Stir in the red wine vinegar, sausage, and remaining salt. Simmer an additional 15 minutes. Serves 8 to 10.

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