Lentil and Garlic-Sausage Soup

The inspiration for chef Tom Fundaro's garlicky lentil soup is the traditional cotechino pork sausage from the Italian region of Emilia-Romagna, where it's cooked slowly until moist and almost sticky, then served over creamy lentils. Fundaro's recipe skews pan-European, with French lentils, Manchego cheese and any really good garlic sausage.

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  • Servings: 6

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  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 3/4 pound garlic sausage, cut into 1-inch cubes
  • 3 large carrots, cut into 1/2-inch dice
  • 3 garlic cloves, minced
  • 1 large onion, coarsely chopped
  • 1 medium fennel bulb, cut into 1/2-inch dice
  • 1 bay leaf
  • 1 cup dry white wine
  • 3 cups French green lentils (1 pound plus 5 ounces)
  • 2 quarts chicken broth
  • 1 quart water
  • 1 teaspoon chopped rosemary
  • Salt and freshly ground pepper
  • 2 1/2 ounces Manchego cheese, shredded (3/4 cup)

How to make this recipe

  1. Heat the 1/4 cup of olive oil in a large saucepan. Add the sausage and cook over moderately low heat until it starts to brown, about 7 minutes. Add the carrots, garlic, onion, fennel and bay leaf and cook over moderate heat until softened, about 8 minutes. Add the wine and boil over moderately high heat until the pan is almost dry, about 5 minutes. Stir in the lentils, broth and water and bring to a boil. Simmer, stirring occasionally, until the lentils are tender, 1 hour. Discard the bay leaf.

  2. Stir the rosemary into the soup and season with salt and pepper. Ladle into bowls. Sprinkle with cheese, then drizzle with olive oil and serve.

Suggested Pairing

A Paso Robles Merlot matches well with this garlicky, robust soup.

Contributed By Photo © Ray Kachatorian Published November 2005

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