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Categories:
chicken thighs sausage brown lentils yellow onion stalks celery garlic beef stock red wine tomatoes bay leaf thyme salt black pepper extra-virgin olive oil
Viewed: 52 - Published at: 4 years agoIngredients
- 8 ounces boneless skinless chicken thighs, cut into small pieces
- 8 ounces bulk hot Italian sausage
- 34 cup raw brown lentils, washed and sorted
- 1 medium yellow onion, cut into 1/4 inch dice
- 3 stalks celery, cut into 1/4 inch dice
- 2 garlic cloves, finely chopped
- 4 cups beef stock
- 1 cup dry red wine (good enough to drink!)
- 1 (28 ounce) cancrushed tomatoes, with liquid
- 1 bay leaf
- 1 tablespoon dried thyme
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Method
- Start by taking a large soup pot with cover ( at least 4 quart size, set cover aside for later) and place over medium high heat.
- Immediately add olive oil and heat until it just starts to smoke.
- Break up sausage and add to oil, allowing the sausage to brown evenly.
- When sausage has browned, add the onion and celery and continue to heat, stirring frequently, until the onion appears translucent.
- Reduce heat to medium and add the garlic, chicken and lentils.
- Continue to cook, stirring occasionally, for 5 minutes.
- Add beef stock, tomatoes with liquid and red wine.
- Increase heat to high and bring just to boil.
- Add bay leaf, salt, pepper and thyme.
- Reduce heat to medium/low and allow soup to simmer, covered, for 45 minutes to 1 hour, until lentils are tender and beginning to break.
- Remove Bay leaf before serving.
- Serve with Shaved or Grated Parmesan Cheese and Chopped Flat Leaf Italian Parsley for garnish.
- Excellent as a hearty meal in a bowl with toasted Ciabatta bread rubbed with garlic and rosemary or as a starter for any meal featuring roasted chicken, lamb or pork.
- My favorite is to serve it with grilled Provolone and tomato sandwiches on crusty focaccia bread.
- P.S.-This is one of those soups thats even better the day after.
