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French Lentil Soup With Kielbasa
Who doesn’t love a steaming bowl of hearty French Lentil Soup on a cool evening? It’s pretty much my favorite thing for a cozy Sunday at home. This French lentil soup recipe is truly the absolute best – deliciously hearty and satisfying, and sure to be a favorite.
I adapted this recipe from an Ina Garten recipe and have since been making it for at least 10 years. The flavors of the leeks, kielbasa, and red wine work beautifully together. The earthiness of the French lentils and the aromatic onions and herbs fill your home with a mouth-watering aroma that will bring the whole family to the table. Serve this French lentil soup with a slice of good, crusty bread and a glass of your favorite red wine.
Servings
6
Ready In:
1 Hour, 50 Min
Good For:
Lunch, Dinner
French Lentil Soup Ingredients
- 1/2 lb French Green Lentils
- 1/2 Cup Olive Oil
- 2 Cups Diced Sweet Onion
- 2 Cups Chopped Leeks
- 2 Cloves Garlic, minced
- 2 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
- 1 1/2 tsp Minced Fresh Thyme Leaves
- 1/2 tsp Cumin
- 1 1/2 Cups Medium Diced Celery
- 1 1/2 Cups Medium Diced Carrots
- 1 1/2 Quarts Chicken Stock
- 2 Tbsp Tomato Paste
- 1/2 lb Turkey Kielbasa, cut 1/2 lengthwise and sliced 1/3 in thick
- 2 Tbsp Dry Red Wine ((May sub in red wine vinegar if preferred))
- Freshly grated Parmesan, for serving
Cook’s Notes:
Any red wine of your choosing will work well in this French lentil soup, but I particularly like to use a Pinot Noir here.
I like the fruity undertones and the light finish, but a bolder red would do fine too. Just be sure to pick one you like so you can enjoy a glass while the soup cooks.
Step by Step Instructions
Step 1
In a large bowl, cover lentils with boiling water and allow to sit for 15 minutes. Drain and set aside.
Step 2
In a large dutch oven or stockpot, heat the olive oil over medium heat; add onions, leeks, garlic, salt, pepper, thyme, and cumin and saute for 15 minutes, or until the onions are tender and translucent.
Step 3
Add the celery and carrots and continue to saute for an additional 10 minutes. Add the kielbasa, chicken stock, tomato paste, and drained lentils; cover, and bring to a boil. Reduce the heat and simmer, partially covered, for 1 hour.
Step 4
Check the seasonings and add the red wine. Serve sprinkled with grated parmesan.
Love soup recipes like these? Try my White Bean Soup next!
The Absolute Best French Lentil Soup
Ingredients
- 1/2 lb French Green Lentils
- 1/2 Cup Olive Oil
- 2 Cups Diced Sweet Onion
- 2 Cups Chopped Leeks
- 2 Cloves Garlic, minced
- 2 tsp Kosher Salt
- 1 tsp Freshly Ground Black Pepper
- 1 1/2 tsp Minced Fresh Thyme Leaves
- 1/2 tsp Cumin
- 1 1/2 Cups Medium Diced Celery
- 1 1/2 Cups Medium Diced Carrots
- 1 1/2 Quarts Chicken Stock
- 2 Tbsp Tomato Paste
- 1/2 lb Turkey Kielbasa, cut 1/2 lengthwise and sliced 1/3 in thick
- 2 Tbsp Dry Red Wine ((May sub in red wine vinegar if preferred))
- Freshly grated Parmesan, for serving
Instructions
- In a large bowl, cover lentils with boiling water and allow to sit for 15 minutes. Drain and set aside.
- In a large dutch oven or stockpot, heat the olive oil over medium heat; add onions, leeks, garlic, salt, pepper, thyme, and cumin and saute for 15 minutes, or until the onions are tender and translucent.
- Add the celery and carrots and continue to saute for an additional 10 minutes.
- Add the kielbasa, chicken stock, tomato paste, and drained lentils; cover, and bring to a boil. Reduce the heat and simmer, partially covered, for 1 hour.
- Check the seasonings and add the red wine. Serve sprinkled with grated parmesan.
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