French lentil soup with garlic sausage (Easy-to-make soup recipes)

 

                Served chunky and unadorned, this simple, peasant-style soup is perfect to offer on a chilly fall evening. The best lentils for this potage are Puy lentils from France. They have a robust flavor and retain their shape well when cooked.

6 servings

• 2 tablespoons olive oil
• 1 cup diced carrots
• ½ cup chopped onion 
• ½ cup diced celery
• 3 garlic cloves, chopped
• 6 ounces garlic sausage, such as kielbasa, diced
• 2 teaspoons dried thyme
• 9 cups beef stock (click here for recipe)
• 2 bay leaves
• 2 cups Puy lentils (French green lentils)
• Salt
• ¼ cup chopped fresh flat-leaf parsley for garnish

1. Heat oil in large pot over medium heat ; when hot, add the carrots, onion, and celery.
2. Cook, stirring often, until the vegetables are just softened, for about 5 minutes ; add the garlic, sausage, and thyme, and cook 1 minute more.
3. Add the stock and bay leaves, and bring mixture to a simmer over high heat ; stir in lentils, then reduce heat, cover, and cook at a gentle simmer until tender, for about 50 minutes.
4. Remove and discard the bay leaves ; using a slotted spoon, strain ½ cup solids from the soup and purée in a small bowl with the back of a fork.
5. Stir in puréed mixture in the pot ; this will thicken the soup lightly.
6. Taste the soup and season with salt, as needed.
7. To serve, ladle the soup into 6 soup bowls and sprinkle some parsley over each serving.

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