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Italian sausage olive oil yellow onions leeks garlic kosher salt freshly ground black pepper thyme ground cumin stalks celery carrots chicken tomato paste red wine Parmesan cheese
Viewed: 6 - Published at: 3 years agoIngredients
- 16 ounces mild Italian sausage, casings removed
- 16 ounces French green lentils
- 1/4 cup olive oil
- 2 large yellow onions, diced (4 cups / 18 ounces)
- 3 leeks, chopped, white & light green parts only (4 cups / 13 ounces)
- 2 garlic cloves, minced (1 tablespoon)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon fresh thyme leaves, minced
- 1/2 teaspoon ground cumin
- 8 stalks celery, sliced (3 cups / 11 ounces)
- 6 carrots, sliced (4 cups / 18 ounces)
- 3 quarts homemade chicken stock or organic broth
- 1/2 cup tomato paste
- 2 tablespoons dry red wine or red wine vinegar
- freshly grated Parmesan cheese, for serving
Method
- Remove sausage from casings. Break up sausage into small bits and brown until cooked through. Set aside.
- In a large heatproof bowl, generously cover the lentils with boiling water. Allow to sit for 15 minutes. Drain and set aside with sausage.
- Heat the olive oil in a large stockpot or dutch oven of at least 7-quart capacity over medium heat. Saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender.
- Add the celery and carrots. Saute for another 10 minutes.
- Add the chicken stock, browned sausage, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender.
- Add the red wine or vinegar. Check the seasonings. Serve sprinkled with grated Parmesan.
