
7 cups water
3 1/2 cups chicken stock
1 2/3 cup lentils, rinsed well
2 bay leaves
4 cloves garlic, divided
2 Tbsp olive oil
5 links mild Italian sausage
1 onion, diced
2 celery ribs, diced
Kosher salt and pepper
2 Tbsp tomato paste
In a large pot, combine water, chicken stock, lentils, bay leaves and 2 garlic cloves. Bring to a boil and simmer, uncovered, for 20 minutes.
In a large skillet over medium high, heat olive oil. Brown the sausage on each side, about 5 minutes on each side. Set aside in a bowl and allow to cool.
In the same skillet, turn the heat down to medium. Add the remaining 2 garlic cloves, onion and celery. Season with salt and pepper. Cook garlic, onions and celery until softened, about 5 minutes. Add the tomato paste and cook until incorporated, about 2 minutes.
Add the onion and celery mixture to the lentils. Stir until the onions and celery are distributed. Bring to a simmer, uncovered.
On a cutting board, slice the sausage lengthwise. Chop into small pieces and add to the soup. Stir and simmer uncovered until the lentils are completely softened, about 10 minutes.
Yields 6 servings.
1 comment:
Curious as to why there are 4 cloves of garlic divided? I only see taht you put 2 in the initial batch. Where do the other 2 go?
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