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Lentil Soup with Smoked Sausage
© Elizabeth Drago, Food Stylist Vivian Lui

Lentil Soup with Smoked Sausage

  • SERVINGS: 4

This hearty soup, with its lentils and sausage, seems made for savory. For a special version, use imported Vertes du Puy lentils, which have a rich, earthy flavor. A firm whole-grain bread would be ideal alongside.

  1. 2 tablespoons cooking oil
  2. 2 ribs celery, chopped
  3. 1 large onion, chopped
  4. 1 carrot, chopped
  5. 1 pound lentils (about 2 1/3 cups)
  6. 1 1/2 cups drained canned diced tomatoes (one 15-ounce can)
  7. 2 1/2 quarts water, more if needed
  8. 4 teaspoons dried summer savory, or 1/4 cup chopped fresh savory
  9. 1 bay leaf
  10. 1 3/4 teaspoons salt
  11. 1/4 teaspoon fresh-ground black pepper
  12. 1/2 pound kielbasa or other smoked sausage
  1. In a large pot, heat the oil over moderate heat. Add the celery, onion, and carrot and cook, stirring occasionally, until the onion is translucent, 5 to 10 minutes.
  2. Add the lentils, tomatoes, water, dried savory, if using, bay leaf, salt, and pepper. Bring to a simmer. Reduce the heat and cook, partially covered, until the lentils are tender, about 40 minutes.
  3. Meanwhile, heat a large nonstick frying pan over moderately high heat. Add the sausage and cook, turning, until browned, about 3 minutes in all. Remove. When the sausage is cool enough to handle, cut it crosswise into 1/4-inch-thick slices.
  4. Stir the sausage and fresh savory, if using, into the soup and simmer it for 5 minutes longer. Remove the bay leaf. If the soup is too thick for your taste, thin it with additional water.

Suggested Pairing

The inexpensive red wines called Côtes-du-Rhône—from a district of the same name in the south of France—tend to have earthy and spicy flavors that will nicely balance those of the lentils and sausages.

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