Lentil Soup With Smoked Sausage Bean Soup Recipes

Ingredients

2 tbsp. Cooking oil

2 ribs celery

1 large onion

1 carrot

1 lb. lentils (about 2 1/3 cups)

1 1/2 c. drained canned diced tomatoes (one 15-ounce can)

2 1/2 qt. water

4 tsp. dried summer savory

1 bay leaf

1 3/4 tsp. salt

1/4 tsp. fresh-ground black pepper

1/2 lb. kielbasa or other smoked sausage

Preparation

Step 1In 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.Step 2Add 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.Step 3Meanwhile, 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.Step 4Stir 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.Step 5Wine Recommendation: 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.