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Lentil Soup with Sausage

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Course Soup
Cuisine American

Ingredients
  

  • 1 lb package of dried lentils
  • 1 T olive oil
  • 1 T butter
  • 1 cup chopped or shredded carrots
  • 1 cup chopped celery
  • 1 onion chopped (I use a sweet onion)
  • 1 garlic clove, minced
  • 2 32 ounce boxes of chicken or vegetable stock
  • 1 bay leaf
  • 1 kielbasa sausage (optional)
  • 1/4 cup white or sherry wine
  • salt & pepper to taste
  • chopped fresh parsley

Instructions
 

  • Rinse lentils and set them aside.
  • To a large dutch oven, add olive oil, butter, onions, celery, carrots, and garlic. Cook over medium/high heat until vegetables are soft.
  • Add stock, lentils, and bay leaf. Bring to a boil. Cover and cook over low heat for an hour or until lentils are tender.
  • Cut sausage (if desired) and stir into soup. Add in wine, chopped parsley, and salt & pepper to taste. Cook for an additional 10-15 minutes uncovered to allow sausage to cook and flavor the soup.