Winter Goodness

We've discovered a wonderful lentil soup recipe that we love and it has probably become our 'standard' recipe until we find something even better. But this is so delicious and satisfying that that'll be hard to do. Actually, when I said 'discovered' back there, it made it sound like we found it while exploring some back alley in Paris or something. Actually we just saw it on TV; the Barefoot Contessa to be exact.

Don't be put off by the exotic sounding lentils this recipe requires. The result really makes it worth the little extra effort it might take to find them. They didn't have them at Cub, but they did at the snooty co-op in Stillwater, in bulk no less. And I really don't think they were any more expensive. That's what they look like, up above there.

And here's what our friends at Cooks Illustrated have to say about these little orbs of goodness:

Lentils du Puy
These lentils are smaller than the more common brown and green varieties. While they take their name from the city of Puy in central France, they are also grown in North America and Italy. Dark olive green, almost black, in color, with mottling, these lentils were praised (in their taste testing) for their "rich, earthy, complex flavor" and "firm yet tender texture."

This recipe makes a ton so you'll probably have plenty left to freeze.

Here we go (and you won't be sorry):

Lentil Sausage Soup

1 pound French green lentils (recommended: du Puy)
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (2-3 large-ish)
4 cups chopped leeks, white and light green parts only (2 leeks, as recommended didn't come near to yielding 4 cups, but it seemed like enough)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock or, you know, vegetable broth
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick or cooked Boca brats put in at the last minute, or just fine without the sausage at all
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender.

Add the celery and carrots and saute for another 10 minutes.

Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender.

Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.