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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Esterlina 2007 Syrah - Sonoma Mountain Janian Vineyard and Lentil Sausage Soup

Presented by: Carole and Marshall Ward

Lentil Sausage Soup

1 lb. French green lentils
¼ cup olive oil
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tbsp. minced garlic (2 cloves)
½ tbsp. kosher salt
1½ tsp. freshly ground black pepper
1 tbsp. minced fresh thyme leaves
1 tsp. ground cumin
3 cups medium diced celery (8stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts chicken stock
¼ cup tomato paste
1 lb. kielbasa, cut in half lengthwise and sliced 1/3 inch thick
½ lb. each of ground hot Italian sausage and mild Italian sausage
2 tbsp. dry red wine
Freshly grated Parmesan, for serving

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 sauté 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 sauté for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 50 minutes, or until the lentils are cooked through and tender. Check the seasonings.

While soup is simmering, cook the Italian sausage in a skillet over medium heat, breaking it up with the back of a wooden spoon. When almost done, add the kielbasa and cook until lightly browned.

Before adding the sausage, ladle some of the soup into a blender to about 1/2 full. Puree and return to the pot to thicken up the soup.  Remove the center of the blender lid and cover with cloth before turning it on. The hot steam from the soup will blow the top off if you don't.
 
Add the kielbasa, sausage, and red wine and simmer for another 10 minutes. Serve sprinkled with parmesan cheese.

Add the kielbasa, sausage, and red wine and simmer for another 10 minutes. Serve sprinkled with parmesan cheese.

Recipe from
www.foodnetwork.com
Prep time: 15 minutes; Cook time: 1 hour, 30 minutes
Serves 8-10 (4 quarts)

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