Ingredients
- 1 LB French green lentils
- 1/4 cup olive oil
- 4 cups diced red onions
- 3 cups medium diced celery
- 3 cups medium diced carrots
- 2 cups chopped leeks, white and light green parts only
- 4 TB Garlic (minced)
- 1 TB Salt
- 2 tsp Black pepper
- 1/4 tsp Cayanne pepper
- 1 tablespoon minced fresh thyme leaves (or 1 tsp dryed)
- 1 teaspoon ground cumin
- 3 quarts Chicken Stock
- 1 can (6 oz) tomato paste
- 1 can (14.5 oz) Italian stewed tomatos
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 1/4 cup dry red wine or red wine vinegar
Directions
- 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, stewed tomatoes, and drained lentils, cover, and bring to a boil.
- Reduce the heat and simmer covered for 1 hour or until the lentils are cooked through and tender.
- In separate skillet, add kielbasa and red wine and simmer for about 10 minutes.
- Add to stockpot, continue to simmer for 30 minutes.
- Check seasoning, adjust to taste, serve.
