NYT SHERRIED LENTIL SOUP WITH SAUSAGE AND CROUTONS

NYT SHERRIED LENTIL SOUP WITH SAUSAGE AND CROUTONS image

Yield 6-8 servings

Number Of Ingredients 14

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5 tablespoons extra virgin olive oil
1 cup finely diced onion
2/3 cup finely diced carrot
1/3 cup finely diced celery
4 cloves garlic, finely chopped
1 tablespoon fresh thyme leaves
Freshly ground black pepper
2½ cups lentils, preferably French
10 cups well-seasoned chicken stock, approximately
2 thick slices whole wheat bread, crusts removed, diced
½ pound kielbasa, in ½-inch dice
1 tablespoon minced fresh flat-leaf parsley leaves
Salt
½ cup amontillado sherry.

Steps:

1. Heat 3 tablespoons oil in a heavy soup pot or Dutch oven. Add onion, carrot, celery and garlic and cook over low heat until soft. Stir in thyme and a generous grinding of pepper. Add lentils and 8 cups stock. Bring to a simmer and cook until tender, about 45 minutes. 2. While lentils cook, heat remaining oil in a skillet. Add bread and sauté over medium heat until lightly browned and crispy. Remove to a bowl. Add kielbasa to pan and sauté until lightly browned. Place in bowl with croutons, add parsley and toss. Set aside. 3. Purée lentils in a food processor in several batches, but do not allow to become perfectly smooth. Return to pot and reheat. If soup is too thick, add 1 cup or more of stock. Season to taste with salt and stir in sherry. Serve, topping each portion with kielbasa and crouton mixture.