French Lentil Soup with Sausage

This satisfying soup is a meal in itself. Serve with a green salad for a light dinner. If you prefer vegetarian or vegan, omit the sausage and parmesan, and use vegetable broth.

Serves 6-8

• 1 c French green lentils (du Puy)

• 3 T olive oil

• 2 leeks, white and light green parts only, chopped

• 1 medium onion, chopped

• 2 garlic cloves, grated or minced

• 2 stalks celery, chopped

• 1 carrot, peeled and diced

• 1 T tomato paste

• 1 t ground cumin

• 1 t minced fresh thyme

• 1 t herbes de Provence (optional)

• 1⁄4 t ground black pepper

• 1⁄4 t smoked paprika

• 1 quart chicken or vegetable broth

• 2 c water

• 1 lb kielbasa, sliced diagonally into 1” thick rounds

• 1 T red wine vinegar or red wine

• 3 T chopped parsley

• 3 T shredded parmesan cheese

Place lentils in a medium bowl and cover with boiling water. Let sit 15 minutes to 1 hour.

In a large Dutch oven or soup pot, heat the olive oil until hot, then add onion and leeks and a generous sprinkling of kosher salt. Saute about 10 minutes until the vegetables are softened. Add garlic, celery, carrots, tomato paste, cumin, thyme, herbes de Provence, black pepper and smoked paprika. Saute for 10 more minutes, stirring occasionally.

Add broth, water, and drained lentils and bring to a boil. Lower heat and simmer, then partially uncovered, about 30 minutes. Add the kielbasa and simmer 30 minutes more. Stir in the vinegar and taste, adding salt if needed.

Serve drizzled with additional olive oil and a sprinkle of parsley and parmesan cheese.