Lentil Soup

 

This hearty winter soup is a meal on its own, accompanied by crusty bread and a salad.

 

INGREDIENTS

8 ounces lentils

1/2 large garlic clove, peeled

1/2 small onion, peeled and halved

1/2 medium celery rib, in 1-inch pieces

1/2 medium carrot, in 1-inch pieces

2 medium tomatoes, quartered

2-1/2 cups beef broth

2-1/2 cups water

2 teaspoons white-wine vinegar

1/2 teaspoon paprika

1/2 teaspoon salt*

1/8 teaspoon freshly ground pepper

Pinch dried thyme

1/2 pound Polish kielbasa or other smoked sausage

 

6 cups yield

 

Wash lentils under cold running water, drain them and place them in a large saucepot.

 

Use metal blade to pulse/chop garlic, onions, celery and carrots until finely chopped. Put in pot with lentils. Chop tomato into fine pieces. Add to pot with all remaining ingredients except sausage. Cover pot and cook for about 1 hour.

 

Freeze sausage until hard to the touch but easily pierced with tip of sharp knife, about 30 minutes.

 

Drain and reserve soup liquid and puree solids with metal blade. Return puree to broth and stir to combine. Use slicing disc to slice sausage. Add sausage to soup and reheat gently until sausage is warm, stirring occasionally, about 20 minutes.

 

*Omit salt if using salty sausage.