Soups

While it hasn’t been a particularly cold winter here.

It’s been a bit dreary.

Nothing makes me feel better than a hot bowl of soup.

This one is inspired by the Barefoot Contessa’s recipe.

I’ve been making it for years and the kids gobble it up!

Soup is a fantastic way to get your picky eaters to eat veggies and healthy food!

You’ve got to try it!

WHAT YOU NEED:

1 pound green lentils

1/4 cup olive oil

4 cups diced yellow onions

4 cups chopped leeks, white and light green parts only

1 tablespoon minced garlic

S&P

1 tablespoon fresh thyme

1 teaspoon cumin

3 cups medium diced celery (8 stalks)

3 cups medium diced carrots (4 to 6 carrots)

4 quarts chicken stock

1 pound sliced kielbasa

1/4 cup dry red wine

Freshly grated parmesan cheese

drizzle of balsamic vinegar

drizzle of olive oil

WHAT TO DO:

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 saute 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 saute 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 1 hour, or until the lentils are cooked through and tender.

Test the seasonings, add more S&P if needed . Add the kielbasa and red wine and let simmer until the kielbasa is hot. Serve drizzled with olive oil and balsamic vinegar and sprinkled with grated Parmesan.

Serve with crusty bread or cheesy grilled sandwiches.

You can leave out the sausage or use turkey sausage to make this even healthier!