French Lentil Soup with Sausage

Sautéed onion, carrot and celery combined in stockpot with French green lentils, cold water, salt, and pepper. Soup is simmered over low heat to soften lentils. Pieces of smoked sausage and balsamic vinegar are added to soup before serving.

Ingredients -

3 tablespoons Extra Virgin Olive Oil, divided
1 medium Onion, finely chopped
2 medium Carrots, finely chopped
1 Celery Stalk, finely chopped
1-1/4 cup French Green Lentils
6 cups Cold Water
1-1/2 teaspoon Coarse Salt
1/4 teaspoon Black Pepper
4 ounces Smoked Sausage, cut into 1/2-inch slices
1 tablespoon Balsamic Vinegar, or to taste

Preparation:

1. Heat 2 tablespoons of extra virgin olive oil in a stockpot over moderately high heat until the oil hot but not smoking.

2. Sauté the finely chopped onion about 5 minutes or until golden brown and soft. Stir occasionally.

3. Stir in carrots and celery and continue cooking for about 5 minutes until soft. Stir occasionally.

4. Add French green lentils, cold water, salt, and pepper to stockpot. Bring to a boil.

5. Reduce heat to low and simmer, covered, until lentils are tender, about 30 minutes.

6. While soup simmers, heat remaining extra virgin olive oil in large skillet over medium high heat.

7. Brown the sausage pieces in hot oil, remove, drain on paper towels and add to soup.

8. Stir in balsamic vinegar.

Lentil Soup Tip

Lentil Varieties

Most lentils are small, lens like in shape. There are a large number of lentil varieties, sizes and colors. Most stores sell a few varieties, and several colors.

Lentil Soup Tip

Balsamic Vinegar

Balsamic vinegar like extra-virgin olive oil can be quite pricey depending on the brand and quality. Most recipes call for a small amount of the vinegar, so spending a little extra money for a higher quality, better tasting vinegar is worth the investment.

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