"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Lentil Veggie Soup Recipe

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This recipe for Lentil Veggie Soup, by , is from Grandominico/Doritty Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Hodgen


*can add 1 pound kielbasa (I always add turkey kielbasa)
•1 pound French green lentils
•4 cups chopped yellow onions (3 large onions)
•4 cups chopped leeks, white part only (2 leeks)
•1 tablespoon minced garlic (3 cloves)
•1/4 cup good olive oil, plus additional for drizzling on top
•1 tablespoon kosher salt
•1 1/2 teaspoons freshly ground black pepper
•1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
•1 teaspoon ground cumin
•3 cups medium-diced celery (8 stalks)
•3 cups medium-diced carrots (4 to 6 carrots)
•3 quarts chicken stock
•1/4 cup tomato paste
•1 tablespoons red wine or red wine vinegar
•Freshly grated Parmesan cheese

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

In a large stockpot on medium heat, saute sausage. When browned, remove and then add the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.

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

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

Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Preparation Time:
Preparation Time:
prep plus 1 hour simmer
Personal Notes:
Personal Notes:
I half the recipe most of the time.

Add a little vinegar and taste because I feel it gets too strong if I add the full amount.

I rarely have leeks around, so I've omitted them and it's still amazing.




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